Velvet Phase Salted Caramel Fudge

Ingredients

• 1 cup Unsalted butter
• 1 cup Dark brown sugar, packed
• 1 can (14 oz) Sweetened condensed milk
• 2 cups White chocolate chips (high quality)
• 1–2 tsp Salted Perfection Natural Pyramid Garnishing Salt, for finishing

Instructions

1. Prepare your hardware. Line an 8x8-inch square pan with parchment paper, leaving an overhang on the sides. This isn't just for cleanliness; it allows you to lift the entire slab out later for precise cutting.
2. In a medium heavy-bottomed saucepan, combine the butter and dark brown sugar over medium heat. We need to melt the butter and encourage the sucrose crystals in the sugar to dissolve into the fat phase. Stir continuously until the butter is fully melted and the mixture is uniform.
3. Pour in the sweetened condensed milk. This introduces milk solids and sugar syrup, which will act as the bridge between the fat and the chocolate. Whisk gently and heat until the mixture begins to bubble slightly. We are looking for a smooth, homogenous liquid—do not boil vigorously, or you risk splitting the emulsion.
4. Remove the saucepan from the heat immediately. This is critical. We are now relying on residual thermal energy.
5. Add the white chocolate chips to the hot mixture. Let them sit for 30 seconds to soften, then stir vigorously until completely smooth. The cocoa butter in the chocolate is melting and binding with the butter-sugar mixture to create a stable ganache-like structure.
6. Pour the fudge into your prepared pan. Smooth the surface with a spatula to ensure an even thickness.
7. Let the fudge cool at room temperature for about 10–15 minutes. We need the surface to be slightly tacky but not hot enough to dissolve our finishing salt.
8. Sprinkle the Salted Perfection Natural Pyramid Garnishing Salt evenly over the top. The large pyramid flakes provide a geometric crunch that contrasts with the soft fudge matrix. Do not mix it in; it must remain on the surface.
9. Refrigerate for at least 2 hours to allow the cocoa butter to crystallize and set the fudge completely. Slice into squares once firm. DUNZO!