Ingredients
Scale
- 2 cups powdered sugar, sifted
- 1/2 cup salted butter, very soft
- 1/2 cup dulce de leche or thick caramel sauce
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt (optional for topping)
- 1/2 cup graham cracker crumbs (to help structure)
Instructions
- Line an 8×8-inch square baking pan with parchment paper. Leave a little overhang on the sides so you can easily lift the fudge out once it is set. Sift your powdered sugar into a large mixing bowl to ensure there are no lumps in your final fudge.
- Add the softened butter, dulce de leche, and vanilla extract to the powdered sugar. Use a hand mixer or a sturdy spatula to combine the ingredients until the mixture is smooth and creamy. If the mixture feels too soft, fold in the graham cracker crumbs to provide extra body and a slight crunch that complements the caramel flavor.
- Transfer the fudge mixture into your prepared pan. Use an offset spatula or the back of a spoon to press it into an even layer. Sprinkle a pinch of sea salt over the top if you prefer a salted caramel profile. Place the pan in the refrigerator for at least two hours, or until firm. Once set, lift the parchment paper out, place the fudge on a cutting board, and slice into 24 even squares. Serve chilled.
- Cook Time: 15 minutes (plus 2 hours chilling time)