Salted Caramel and Toffee Fudge

Course Dessert

Cuisine American

Keyword candy, caramel, chocolate, christmas, egg free, fudge, holiday, nut free, sea salt, toffee, wheat flour free

Prep Time 25

Cook Time 25

Total Time 50

Servings 1 inch squares

Calories 113kcal

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, 10 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.