There’s something undeniably magical about the sweet, rich aroma of fudge wafting through the house, especially when it’s filled with layers of salted caramel and fluffy marshmallows. It takes me back to lazy afternoons spent in my grandmother’s kitchen, where we would create little wonders that melted in our mouths and warmed our hearts. This Salted Caramel Marshmallow Fudge is more than just a treat; it carries the essence of love and tradition, making it the perfect recipe to share with family and friends during special gatherings.
Why make this recipe? Well, darling, this fudge is not just a mere dessert—it’s a storybook of flavors that blend together like a heartwarming Southern tale. With a creamy, dreamy texture and bursts of delightful caramel, every bite is a little piece of heaven. Whether for a cozy gathering or a simple dessert night at home, this fudge brings people together, inviting them to pause and savor the sweetness of life.
How to make Salted Caramel Marshmallow Fudge
Ingredients:
- 2 cups granulated sugar
- 4 oz. unsalted butter
- 2/3 cup heavy cream
- 2 TBSP Salted Caramel Vodka (optional, but oh-so indulgent!)
- 2 cups semisweet chocolate chips
- 1 tsp. vanilla extract
- 7-ounce jar marshmallow crème
- 1 cup mini marshmallows
- 1 cup caramel bites (or chopped caramels), divided
- ½ cup Milk Chocolate Morsels with Caramel Filled DelightFulls (optional, but trust me, it’s worth it!)
- 1 tsp. gray sea salt
Directions:
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Start your adventure by lining an 8×8 inch pan with parchment paper, leaving a little overhang on the edges. This will make lifting the fudge out easier later, so don’t skip this step! Give it a light coating of baking spray.
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In a large, heavy-bottomed saucepan, combine the sugar, butter, heavy cream, and the optional salted caramel vodka, if you’re feeling a bit luxurious. Bring the mixture to a gentle boil over medium heat, stirring lovingly as you go.
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Once it’s bubbling happily, attach a candy thermometer to the side of your pot. Lower the heat just a touch, aiming for a hair above medium low. Let her simmer for 7-10 minutes until the thermometer reads 234°F—this is the magical "soft ball stage." Don’t forget to stir constantly, as you want every ounce of that sweetness to come together perfectly.
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As soon as you reach that lovely 234°F mark, remove the pot from heat and add the chocolate chips. Stir vigorously with a wooden spoon until the chocolate has melted, blending into a smooth, shiny embrace.
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Add the vanilla extract and the marshmallow crème, mixing until everything is well blended and oh-so luscious.
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Pour half of this glorious mixture into your prepared pan. Now sprinkle in the mini marshmallows and half of the caramel pieces—let those flavors swirl together in divine harmony!
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Top it off with the remaining fudge mixture, and then sprinkle the rest of the caramel pieces and the optional Milk Chocolate Morsels with Caramel Filled DelightFulls. Finally, a sprinkle of gray sea salt will elevate it to a new level of deliciousness.
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Allow the fudge to cool to room temperature before lifting it out of the pan and onto a cutting board. You’ll want to slice it into squares—about 24 pieces should do nicely!
How to serve Salted Caramel Marshmallow Fudge
This fudge is best enjoyed with a cup of hot cocoa or a glass of milk, and don’t forget to share a piece (or two) with your loved ones. It’s perfect for holiday gatherings, birthdays, or just a sweet pick-me-up any day of the week. Arrange the pieces on a delightful platter, perhaps alongside a few other homemade treats, and watch as everyone’s eyes light up with joy.
How to store Salted Caramel Marshmallow Fudge
Keep any leftover fudge (if there is any!) in an airtight container at room temperature—though you might find it disappearing faster than you can blink! It should last for a week or two, making it a wonderful candidate for holiday gift baskets or sweet surprises for friends.
Tips to make Salted Caramel Marshmallow Fudge
- Make sure to stir the mixture constantly while it’s cooking. This keeps it from burning and helps cultivate that perfect smooth texture.
- If you don’t have a candy thermometer, you can test for the soft ball stage by dropping a small amount of the hot mixture into cold water. If it forms a soft ball, you’re good to go!
- For an extra decadent treat, drizzle with melted chocolate before cutting.
Variations
Feel free to play around with this recipe! You can experiment with different flavors of flavored vodka, incorporate nuts for a bit of crunch, or swap in dark chocolate for a richer taste.
FAQs
1. Can I make this fudge without the salted caramel vodka?
Absolutely! The vodka adds a unique flavor, but it’s totally optional. You can just omit it if you desire.
2. How do I know when my fudge is done?
The candy thermometer is your best friend—look for that 234°F marker. If you don’t have one, check for the soft ball stage using the cold water method.
3. Can I freeze this fudge?
Yes indeed! Wrap the fudge tightly in plastic wrap, then place it in an airtight container. It freezes beautifully for up to three months.
As you gather in the kitchen to prepare this Salted Caramel Marshmallow Fudge, let the warmth of family traditions fill your heart. There’s nothing quite like the joy of sharing something homemade with those you love. And remember, it’s not just about the food; it’s about the memories you create around the table. Happy cooking, y’all!
Salted Caramel Marshmallow Fudge
Ingredients
Method
- Line an 8x8 inch pan with parchment paper, leaving an overhang on the edges. Lightly coat with baking spray.
- In a large, heavy-bottomed saucepan, combine granulated sugar, unsalted butter, heavy cream, and optional salted caramel vodka. Bring to a gentle boil over medium heat, stirring continuously.
- Once bubbling, attach a candy thermometer. Lower heat slightly and simmer for 7-10 minutes until the thermometer reads 234°F (soft ball stage), stirring constantly.
- Remove from heat and add the semisweet chocolate chips. Stir vigorously until melted and smooth.
- Mix in the vanilla extract and marshmallow crème until well blended.
- Pour half of the fudge mixture into the prepared pan. Sprinkle in the mini marshmallows and half of the caramel pieces.
- Top with the remaining fudge mixture, then sprinkle with remaining caramel pieces and optional chocolate morsels. Finish with gray sea salt.
- Cool to room temperature, then lift out and cut into squares (about 24 pieces).