Almond and Caramel Sea Salt Swirled Fudge

Step 1

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

Make the caramel sauce:

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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:

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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!