Chocolate Caramel Marble Fudge is totally easy to make, smooth, creamy and simply irresistible! A little caramel in every chocolatey bite!
Keyword best dessert, best fudge, caramel, chocolate, condensed milk, easy fudge
8 x 8 or 9 x 9 inch cake pan
2 ½cupsmilk chocolate chips
1can (14 oz)sweetened condensed milk
1cupcaramels, baking or square caramels quartered
½cupwhite chocolate chips
Salted Caramel Chocolate Fudge
1teaspooncoarse sea salt, sprinkled all over top of fudge
Ideally, use two pots to make this fudge, going at the exact same time. One for the Chocolate Fudge and one for the Caramel Swirl. Usually, I start the Caramel Swirl first because it generally takes a bit longer. Your goal is to have both done around the same time so you can pour one in to the pan right after the other.
Prepare and measure all of your ingredients. If you are unable to find baking caramels grab square caramels, peel off the plastic and cut them in half twice, or into quarters, for easier melting.
Grab a small saucepan and put it on low heat.
Add heavy or whipping cream and once hot, but not boiling, add butter, caramels and white chocolate chips. Again, if mixture starts to boil remove pot from heat for a moment, stir and return to heat.
Stir continuously and heat for 5 to 6 minutes until caramels and chocolate chips are melted and the mixture is smooth and creamy.
In another saucepan, over low heat, pour in sweetened condensed milk. Once hot, but not boiling, add chocolate chips, and butter, stirring frequently, until smooth and creamy. If mixture starts to boil remove pot from heat for a moment, stir and return to heat.
Add in flour and continue to stir until blended.
Putting it all together
Prepare an 8x8 or 9x9 inch pan with cooking spray and then parchment or wax paper. I usually cut the parchment around the edges so it fits in the fridge better.
Pour in chocolate mixture and try to make it as level as possible across the top.
Drop spoonfuls of caramel sauce all over the top, and swirl with a hot spoon or hot knife to marble. I run a knife or a spoon under hot water, dry it off and run it, in all different patterns, inside the pan, trying not to touch the bottom of it.
Refrigerate for a minimum of 2 hours or until fudge is firm and set.
Cut or slice with a hot knife, and serve. Enjoy!
Add pecans to the fudge mixture and sprinkled on top. You end up turtle fudge
Sated Caramel Chocolate Fudge
Sprinkle some coarse sea salt on top of fudge for the salted caramel flavor.
DO NOT USE STORE BOUGHT CARAMEL SAUCE INSTEAD OF CARAMELS IN THIS RECIPE. I HAVE TRIED AND IT JUST WON'T WORK.