This fudge is a rare example of an idea that evolved a total 180 degrees from its origin. I started by thinking that I was going to make this red velvet fudge that my friend Tash came up with. But while I was deciding to make it, I kept making more and more substitutions! Finally, it reached the point where only the idea of making a cake mix fudge remained! I’d definitely check out the original for a very different taste, but hopefully this has captured a smooth salted caramel taste. I know salted caramel is in these days – everything is salted caramel! But I love it, so here’s my contribution to an ever-growing internet collection of salted caramel.
Salted Chocolate Caramel Fudge (adapted from The Velvet Moon Baker)
400g dark chocolate
12 ounces condensed milk
113g (3/4 cup) Betty Crocker caramel cupcake mix
1 teaspoon sea salt (plus some to sprinkle on top)
50g roughly chopped pretzel chunks
Mix in the pretzel pieces. Spatula fudge into a 8×8 square tin lined with baking paper. Sprinkle some sea salt on top for a lovely extra bit of sweet and salty.