Description
An eight-inch pan of soft white-chocolate caramel fudge, cut into 36 small squares.
Ingredients
Scale
- 18 ounces White chocolate, finely chopped
- 14 ounces Sweetened condensed milk
- 8 ounces Soft caramel candies, unwrapped
- 1/4 teaspoon Fine salt
- 1/2 teaspoon Flaky sea salt
Instructions
- Line an 8-inch square pan with parchment overhang. Chop 18 oz white chocolate and 8 oz soft caramel candies so they melt evenly. Measure 1/4 tsp fine salt and reserve 1/2 tsp flaky salt for the surface.
- In a heavy saucepan over low heat, stir the white chocolate, caramels and one 14-oz can sweetened condensed milk constantly until just smooth, approximately 8–10 minutes. Remove from heat; stir in the fine salt. Avoid boiling or scorching the chocolate.
- Spread the warm mixture in the prepared pan and scatter flaky salt across the surface, pressing lightly. Cool briefly, then refrigerate at least four hours until firm enough to slice; the four-hour clock is included in the total.
- Lift by parchment and cut a 6-by-6 grid for 36 small pieces with a clean knife. Record actual firmness, caramel distribution and the size of each portion in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 240 minutes, included in the total.
Untested estimate: ten-minute low-heat melt, at least four-hour chill; preheat not applicable.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 240 minutes
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Serving Size: One approximately 1 1/3-inch square