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    For the caramel:
  • 1 cup C&H® Granulated Sugar Easy Baking Tub

  • ½ cup Salted butter
  • 1/2 cup Heavy cream

  • For the fudge:
  • ½ cup Salted butter

  • 1 ¼ cup Semi-sweet chocolate chips
  • ¼ cup C&H® Powdered Sugar
  • ¼ cup Half-and-half
  • 1 tsp Vanilla extract
  • 1/3 cup Chopped almonds
  • 1 Pinch Sea salt

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Prep Time: 10-15 minutes / Cook Time: 10-15 minutes (plus 1-2 hours refrigeration) / Yields: 10-12 servings
Step 1

Line an 8x4 bread pan with parchment or foil and set aside.

Make the caramel sauce:

Step 2

Heat C&H® Granulated Sugar Easy Baking Tub on medium to high heat in a saucepan, whisking until melted. Be cautious, as you do not want the sugar to burn, and be aware of splatter as well. It will be extremely hot.

Step 3

Once the sugar reduces to a dark amber colored liquid, add the butter, whisking until fully combined and bubbly with no remaining lumps. Remove from heat.

Step 4

Slowly add the heavy cream and mix until well combined. If the mixture clumps up, simply pop the pan back onto the burner for a minute or two and stir vigorously. It will come together. Allow caramel to sit for 10 minutes. Caramel will thicken as it cools.

Prepare the fudge:

Step 5

Heat butter and chocolate chips in a saucepan on medium low heat until warm and completely melted.

Step 6

Whisk in C&H® Powdered Sugar and half-and-half into the chocolate mixture, and the mix in the vanilla. Pour into the prepared bread pan and refrigerator for about 5 minutes, or until just slightly less soft. You will want the chocolate pliable for swirling in the caramel.

Step 7

Pour caramel sauce over fudge and use a butter knife or fork to gently swirl it into the chocolate fudge. Top with crushed almonds, and sprinkle with sea salt. Refrigerate an additional 1-2 hours or until firm. Cut into squares, and store in an airtight container, preferably in the refrigerator, for up to five days. Serves 10-12. Enjoy!

Chef's Tip
  • If the fudge layer becomes too stiff to swirl the caramel into, simply allow it to come to room temperature and it should soften up a bit. You can also warm a butter knife under hot water, pat it dry, and swirl the caramel in that way.
  • If you’d prefer, in step 5, you can heat the chocolate and butter in a microwave safe bowl in the microwave for 45-60 seconds.
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Recipe by

Heather Templeton


Hi! I’m Heather, the creator, baker, and photographer behind Heather’s Home Bakery. I started baking when my oldest was about to turn one, and I wanted to make his smash cake. I baked up my first ever layer cake, and I was hooked. Photography soon became a part of that love, and snapping stylized images of my creations have become just as much fun as the creations themselves! I enjoy developing and sharing delicious dessert recipes; from cakes to cookies to scones to muffins to brownies and beyond! So welcome to my bakery... I hope you stay a while, and in the process, find some desserts that you truly love and love to share.