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Salted Caramel Swirl Chocolate Fudge

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Salted Caramel Swirl Chocolate Fudge delivers that perfect moment of indulgence when rich, dark chocolate meets buttery caramel in a harmonious bite. The texture is simultaneously dense and yielding, melting luxuriously on your tongue with each piece.

Ingredients

  • Chocolate chips (dark or milk chocolate): 400 g Sweetened condensed milk: 1 can (approx. 397 g) Caramel sauce or dulce de leche: 150 g Flaky sea salt: 1 pinch (for topping)

Instructions

  1. Prepare the pan: Line an 8×8 square baking pan with parchment paper. Melt the base: Combine the chocolate chips and sweetened condensed milk in a bowl or saucepan. Heat gently (in the oven, over a double boiler, or on low heat) until completely melted
  2. glossy
  3. and smooth. Pour and swirl: Pour the chocolate mixture into the lined pan and smooth the surface. Spoon dollops of caramel over the top
  4. then drag the tip of a knife or spatula through it to create an elegant marbled swirl. Chill: Place the pan in the refrigerator for at least 2 to 4 hours until the fudge is fully set and firm. Slice and serve: Lift the set fudge out using the parchment paper
  5. sprinkle with flaky sea salt
  6. and slice into clean squares before serving.

Notes

  • Use gentle, low heat when melting chocolate to prevent scorching and graininess.
  • Line the pan with parchment paper extending over the sides; do not rely on greasing alone.
  • Work quickly but gently when swirling caramel to maintain distinct marbled ribbons rather than blending completely into the chocolate.
  • Chill for at least 2 to 4 hours until fully set before cutting to avoid messy, soft squares.
  • Use a sharp knife warmed under hot water, wiping clean between cuts, for professional-looking squares.
  • Choose high-quality chocolate chips, as their flavor dominates the finished fudge.

Nutrition

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