Salted Caramel Pretzel Fudge

Name: Salted Caramel Pretzel Fudge
Prep time: 10 min
Yield: 25 pieces of fudge
Ingredients: 3 cups semisweet chocolate chips; 1 14-ounce can sweetened condensed milk; 3 tablespoons butter; 1 teaspoon vanilla extract; 1 cup chopped pretzels; 25 soft caramel candies; 2 tablespoons heavy cream; 1/4 teaspoon sea salt; 25 whole pretzels for garnish; sea salt

User Reviews

4.7

21 reviews

Excellent

Prep Time
10 mins
Servings
25 pieces of fudge
Course
Dessert, Snacks
Cuisine
American, International, Canadian, Vegetarian, gluten-free

Salted Caramel Pretzel Fudge

Iris Warren

Report

This easy sweet and salty fudge is foolproof! It is a great holiday or anytime treat!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

3 cups semisweet chocolate chips I use Guittard
1 14-ounce can sweetened condensed milk
3 tablespoons butter
1 teaspoon vanilla extract
1 cup chopped pretzels
25 soft caramel candies unwrapped (I use Kraft)
2 tablespoons heavy cream
1/4 teaspoon sea salt
25 whole pretzels for garnish
sea salt for garnish

Add to Shopping List

Instructions

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 the chocolate chips and sweetened condensed milk. Stir until combined. Place the bowl in the 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 the vanilla extract and chopped pretzels.
Put the caramels and heavy cream in a 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 teaspoon 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 the fudge with a hot wet knife. Fudge will keep in the refrigerator for up to 2 weeks.