Instructions
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 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.
