If the words "salted caramel" appear, you know it has to be good!
Source: Two Peas and Their Pod
3 c. semisweet chocolate chips
1 (14 oz.) can sweetened condensed milk
3 T. butter
1 t. vanilla extract
1 c. chopped pretzels
25 soft caramel candies, unwrapped
2 T. heavy cream
1/4 t. sea salt
25 whole mini pretzels, for garnish
Sea salt, for garnish
Line an 8x8" baking pan with parchment paper or aluminum foil, making sure to leave some overhang for easy removal. Lightly grease the bottom and sides and set aside.
In a large microwave-safe bowl, melt the butter in the microwave. Add chocolate chips and sweetened condensed milk. Stir until combined. Place bowl in microwave and heat for 1 minute on high. Remove from microwave and stir to combine. If needed, heat an additional 15-30 seconds. Stir until chips are completely melted and chocolate is smooth. Stir in vanilla extract and chopped pretzels.
Place caramels and heavy cream in large microwave safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until the caramel is melted and smooth. Stir in 1/4 t. sea salt.
Add half of the fudge to the prepared baking pan and smooth it out with a spatula. Add the caramel and spread evenly over the fudge with a spatula. Add the remaining half of the fudge and spread it out evenly over the caramel. Top with pretzels and a sprinkling of sea salt.
Place the fudge in the refrigerator for 3-4 hours, or until the fudge is solid enough to cut into squares. (I like to chill it overnight.) Cut fudge with a hot, wet knife. Fudge will keep in refrigerator for up to 2 weeks.
Yield: 25 pieces of fudge
