Ingredients
Scale
- 1 cup creamy dulce de leche or thick caramel sauce
- 1/2 cup unsalted butter, softened to room temperature
- 3 1/2 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt (plus extra for sprinkling)
- 1/4 cup sweetened condensed milk
Instructions
- Start by lining 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 later. In a large mixing bowl, cream together the softened butter and the dulce de leche until the mixture is completely smooth and uniform in color. Use a sturdy spatula or an electric hand mixer on low speed to ensure there are no lumps of butter remaining.
- Gradually add the sifted powdered sugar to the butter mixture one cup at a time. Mix in the vanilla extract, sea salt, and the sweetened condensed milk. Continue to stir until the mixture becomes thick and slightly stiff. It should have a dough-like consistency that holds its shape. If the mixture feels too soft, add another quarter cup of powdered sugar. If it feels too dry, add a teaspoon more of condensed milk. Once fully combined, transfer the fudge mixture into your prepared pan and press it down firmly into an even layer using the back of a spoon or a piece of wax paper.
- Sprinkle a pinch of flaky sea salt over the top of the fudge for that perfect salty-sweet balance. Cover the pan with plastic wrap and place it in the refrigerator for at least 2 to 4 hours, or until the fudge is firm to the touch. Once set, use the parchment paper handles to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to slice it into 16 even squares. Serve immediately or keep chilled until ready to eat.
- Cook Time: 10 minutes