Sea Salt Caramel Fudge with Toasted Pecans
Indulge in the rich flavors of sea salt caramel and toasted pecans in this decadent fudge recipe, perfect for satisfying your sweet tooth
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Caramel, fudge, and toffee are staples in the world of confectionery, and for good reason - they're rich, indulgent, and utterly delicious. But what happens when you combine these three ingredients with the added depth of sea salt and the crunch of toasted pecans? Magic, that's what.
In this recipe, we'll guide you through the process of creating a truly show-stopping sea salt caramel fudge, loaded with toasted pecans for added texture and flavor. Whether you're a seasoned candy maker or just starting out, this recipe is sure to impress.
One of the key components of this recipe is the use of flaky sea salt, which adds a touch of sophistication and a burst of flavor to the fudge. Paired with the deep, buttery flavor of caramel and the crunch of toasted pecans, this fudge is sure to become a favorite among friends and family.
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Sea Salt Caramel Fudge with Toasted Pecans
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon flaky sea salt
- 1 cup toasted pecans
- 1 tablespoon unsalted butter
Instructions
- Line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan, combine the sugar, corn syrup, and sweetened condensed milk. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the caramel turns a deep amber color.
- Remove the saucepan from the heat and stir in the vanilla extract, sea salt, and toasted pecans. Let the mixture cool slightly, until it reaches 115°F on a candy thermometer.
- Stir in the unsalted butter until it's fully incorporated, then pour the fudge mixture into the prepared baking dish. Let it cool to room temperature, then refrigerate for at least 2 hours, or until set.
- Cut the fudge into small squares and serve. If desired, sprinkle with additional flaky sea salt and toasted pecans for garnish.
