Line an 8x4 bread pan with parchment or foil and set aside.
Heat C&H® Granulated Sugar 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.
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.
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.
Heat butter and chocolate chips in a saucepan on medium low heat until warm and completely melted.
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.
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!
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.