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Salted Caramel Pretzel Fudge
4.7 from 21 votes

Salted Caramel Pretzel Fudge

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.