Dulce de Leche Fudge

Instructions

1. 1

   Line an 18x18cm baking dish with parchment paper and grease it with butter or cooking spray.

   Tip: For a clean release

2. 2

   Combine the sugar, dulce de leche, and heavy cream in a medium saucepan and place over medium heat.

   Tip: Whisk constantly to prevent scorching

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 115°C on a candy thermometer.

   Tip: Don't stir during this time.

4. 4

   Remove the saucepan from the heat and stir in the butter, vanilla extract, and salt until the butter is melted.

   Tip: Be careful, the mixture will bubble up.

5. 5

   Stir in the chocolate chips until they are fully melted and the mixture is smooth.

   Tip: If using nuts, stir them in at this point.

6. 6

   Pour the mixture into the prepared baking dish and smooth the top.

   Tip: Use a spatula or offset spatula to get the job done.

7. 7

   Allow the fudge to cool to room temperature, then refrigerate it for at least 2 hours or until firm.

   Tip: Cut into squares once it's set.