5 Minute Fudge with Easy Homemade Salted Caramel
And now it's time for some EASY Christmas goodies, just in case you have a two-year-old running around dumping bags of flour on your couch, throwing wet coffee grounds all over the kitchen, riding on his baby sister like a horse, or trying to change his own dirty diapers.
Not that I would know what any of that would be like, but you know... just trying to make Christmas easier for those of you who are struggling in such ways.
This is just a dressed up recipe of my grandma's awesome recipe for Five Minute Fudge (yes, the same awesome grandma who brought you your favorite banana bread muffin and pumpkin bread recipes).
The caramel is foolproof. I remember when I used to be scared of making homemade caramel. I tried recipes where I had to keep an eye on a candy thermometer, fearing I would miss the exact moment I was supposed to take it off. Half the time it would either get all crystallized or be too runny or too hard.
This caramel turns out every time for me. It's just a few simple ingredients and I just go by the color to tell when it's done. It doesn't have to be so exact. As soon as you start seeing that deep reddish caramel color coming through the golden liquid, it's ready!
Remember those construction trucks from the birthday cake I made for my kid a couple months ago? Still a huge hit. I turned around while photographing this fudge to see this chubby hand smashing a piece of fudge into a dump truck. What a great helper.
- 5 Minute Fudge with Easy Homemade Salted Caramel
- Makes an 8x8 inch pan
- Ingredients for the Fudge:
- 3 cups chocolate chips (I used semi-sweet, but dark or milk would be good too!)
- 1 can sweetened condensed milk (14 oz.)
- 1/4 cup butter
- Ingredients for the Caramel:
- 3/4 cup sugar
- 3 tablespoons light corn syrup
- 4 tablespoons butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Coarse salt for sprinkling on top
- Directions:
- Line a 8x8 inch pan with parchment, leaving a bit of overhang for easier removal, and lightly grease the parchment. Combine ingredients in a microwaveable bowl (I like to use a glass four cup measuring cup like this one). Microwave for five minutes, stirring after every minute. If you have a higher wattage microwave, try turning down the power to 50%. When it's done, it should be very hot, shiny, and smooth. Pour into prepared pan.
- For the Caramel:
- In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally as the sugar melts into liquid. Once it turns from a gold color to a deeper reddish caramel color, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Add the salt and vanilla.
- Pour the caramel on top of the fudge and sprinkle with some coarse salt once it has cooled slightly. Let it set overnight on the counter, or if you're impatient, throw it in the fridge or freezer until set.
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