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Salted Caramel and Toffee Fudge
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Salted Caramel and Toffee Fudge

Rich, creamy, chocolate caramel fudge topped with crunchy toffee and a sprinkling of flaky sea salt.
This recipe is adapted from Pink Parsley: Beth's Famous Fudge
Course Dessert
Cuisine American
Keyword award winning, blue ribbon, candy, caramel, chocolate, Christmas, egg free, first place, fudge, goodie tray, holiday, holiday tray, nut free, sea salt, toffee, wheat flour free
Category Candy, Confections
Baking Ambition Confident
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 106 1 inch squares
Calories 112kcal

Equipment

  • sheet pan 10"x15"
  • saucepan large
  • As an Amazon Associate I earn from qualifying purchases.candy thermometer
  • electric mixer hand held
  • spatula
  • measuring cups or kitchen scale
  • measuring spoons

Ingredients

  • 5 cup caramel (toasted) sugar
  • 1 can evaporated milk 15 ounce
  • 12 ounce mini marshmallows
  • 1 cup butter unsalted
  • 2 ½ teaspoon sea salt divided use
  • 16 ounce bittersweet chocolate chopped, or chips
  • 1 teaspoon cream of tartar
  • 1 tablespoon vanilla extract
  • 3 ounce cream cheese room temperature
  • 1 ½ cup crushed toffee
US Customary - Metric

Instructions

  • Line a 9"x13" baking pan with foil and butter the foil.
  • Combine caramel (toasted) sugar, evaporated milk, marshmallows, butter and 1 1/2 teaspoons sea salt in a large sauce pan over medium heat.
    5 cup caramel (toasted) sugar, 1 can evaporated milk, 12 ounce mini marshmallows, 1 cup butter, 2 1/2 teaspoon sea salt
  • Bring to a boil and continue cooking until the mixture reaches 238 degrees F.
  • Remove the pan from the heat and beat in the chocolate, cream of tartar, vanilla extract and cream cheese using an electric mixer until the mixture is creamy, thick, and starts to hold ridges or trails in the surface for several seconds as you stir.
    16 ounce bittersweet chocolate, 1 teaspoon cream of tartar, 1 tablespoon vanilla extract, 3 ounce cream cheese
  • Quickly pour the mixture into the prepared pan and smooth the top with a spatula.
  • Sprinkle the crushed toffee and remaining sea salt over the top of the fudge. The toffee will melt slightly, that is ok.
    1 1/2 cup crushed toffee, 2 1/2 teaspoon sea salt
  • Allow the fudge to cool and set before cutting into pieces.

Nutrition

Serving: 1square | Calories: 112kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 82mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 112IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.02mg