Salted Caramel Fudge

By lbgtdep

Makes: 72 servings
Serving Size: 1 piece
Yields: 2 3/4 pounds fudge
Prep: 15 mins
Slow Cook: 1 hr 30 mins to 2 hrs (low)
Chill: 2 hrs to 3 hrs

Ingredients

• 1 14 ounce can sweetened condensed milk
• 24 ounces white baking chocolate with cocoa butter, coarsely chopped
• 1 1/2 cups coarsely chopped cashews
• 1 teaspoon vanilla
• 3/4 cup canned dulce de leche
• 2 teaspoons sea salt flakes

Preparation

Step 1

Line a 13x9-inch baking pan with foil, extending foil over edges. Butter foil. Butter the inside of a 3 1/2- or 4-quart slow cooker. Add milk and white chocolate to prepared cooker.
Cover and cook on low for 1 1/2 to 2 hours or until chocolate is softened, giving crockery liner a half-turn once, if possible. Stir until smooth. Stir in cashews and vanilla.
Immediately spread fudge in prepared pan. Spoon dulce de leche in mounds over fudge; use a knife to marble. Sprinkle with salt. Cover and chill 2 to 3 hours or until firm. Use foil to lift fudge out of pan; cut into pieces. Store, tightly covered, at room temperature up to 2 days or in the refrigerator up to 1 month.