If you’re looking for a decadent treat that perfectly balances rich chocolate with the luxurious taste of salted caramel, this fudge is for you. It’s a delightful combination that’ll have you reaching for another piece before you’ve even finished the first.
Semisweet chocolate chips are the foundation of our fudge, offering a deep, rich chocolate flavor that’s not too sweet. Granulated sugar helps achieve the perfect sweetness and texture. With evaporated milk, we get a creamy consistency without the heaviness of cream. Unsalted butter adds richness, while vanilla extract enhances the overall flavor profile. A touch of salt balances the sweetness. Mini marshmallows give the fudge a smooth, melt-in-your-mouth texture. The caramel sauce introduces a gooey, sweet surprise in every bite, and a sprinkle of flaky sea salt elevates the caramel’s sweet notes.
This fudge pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve it alongside a sparkling dessert wine or a hot mug of spiced apple cider. It’s also a delightful end to a cozy dinner party when served with fresh berries on the side.
Start by preparing your baking dish. Line an 8-inch square dish with parchment paper, ensuring the edges hang over the sides. This will make removing the fudge a breeze later on. In a medium saucepan, combine the semisweet chocolate chips, granulated sugar, evaporated milk, and butter. Place the pan over medium heat and stir continuously. You’ll want to keep an eye on it to prevent any burning. Once everything is melted and smooth, take it off the heat.
With the heat off, stir in the vanilla extract, salt, and mini marshmallows. Keep mixing until the marshmallows are fully incorporated, giving you a glossy, homogenous mixture. Pour half of this chocolate mixture into your prepared dish, spreading it evenly with a spatula. Now, for the magic touch: drizzle the caramel sauce over the chocolate layer and sprinkle with flaky sea salt. This will give you that salty-sweet sensation that’s simply irresistible.
Finally, pour the remaining chocolate mixture over the caramel layer, making sure to spread it evenly. Once you’ve done that, pop it in the fridge. The hardest part? Waiting. Let it chill for at least two hours or until the fudge is firm to the touch. Once set, lift the fudge out using the parchment paper and cut it into squares.
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