Brynja's Grain Free Kitchen

Salted Caramel Fudge

Celiac.com Sponsor (A13):
I was shopping and looking for caramel that was grain free. I found ZERO corn syrup free offerings so I bought some heavy cream and went home to make my own. If you need to be dairy free, You can actually use coconut cream from the can and vegan margarine. Apparently it works wonderfully. I cannot vouch as I've never tried it but EVERYONE should make home made caramel OH DEAR YUM!

So you will need to make your caramel first. It only takes 15 minutes! I left a video of Laura in the kitchen doing it. Watch it a few times because you need to be quick and careful. ZIP ZIP!

• 1 cup of Granulated sugar
• ½ cup of Water
• ¾ cup of Heavy Cream, warmed slightly, either in a small saucepan or microwave
• 2 Tbsp of Unsalted butter at room temperature
• ¼ tsp of Salt
• ½ tsp of Vanilla Extract

1) In a large non stick sauce pan combine the sugar and water, cook over medium low heat until the sugar dissolves without stirring ever! Just swirl the pan around. Once the sugar has dissolved, turn the heat to medium high and let it bubble away until it turns a deep amber color, about 8 to 10 minutes. 2) Turn the heat down to low at this point and add the warm heavy cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off. 3) Add the butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely. Just set the pot back on the stove and let it stay warm. You will be using it all for fudge drizzling in just a few more minutes!

NOTE: The color of your caramel will depend upon how dark of an amber you let the sugar/water mixture get. I like mine on the lighter golden side, but it you like yours darker its all good. Just do not let it get TOO dark. Turn off the heat when it is a shade lighter than you want it.

NOW FOR THE FUDGE!!!!!!! This is just standard fudge. You can search for a standard lactose free one.

• 2 can (14 ounces) sweetened condensed milk
• 2 pound chopped bittersweet or semi sweet chocolate (or the equivalent weight in chocolate chips of the same varieties)
• 8 tablespoons unsalted butter
• 6 tablespoons pure vanilla extract
• 1 cup caramel
• coarse sea salt
• 2 Tbsp Amaretto (optional)

Lightly grease an 9x13 pan with oil. Press a piece of parchment in that rises up the sides of the pan on at least 2 sides. Lightly oil the parchment and set it aside. Add the sweetened condensed milk, chopped chocolate or chocolate chips, unsalted butter, amaretto, and vanilla to a stainless steel bowl and place it over a saucepan that has 2 inches of boiling water in it. Drop the heat on the burner to low, and stir gently, but constantly until the chocolate has melted and the mixture is smooth. Pour into the prepared pan. Gently heat up the caramel you've got on the other burner until it can be poured if it has gotten too sticky. Drizzle over the top of the fudge and use a butter knife to swirl the fudge and caramel together. Sprinkle coarse sea salt over the top. Place the pan (uncovered) in the refrigerator for at least 4 hours, but preferably overnight before removing from the pan and slicing into small cubes.