Description
A close-up of rich, velvety Salted Caramel Pretzel Fudge squares topped with crushed pretzels and a sprinkle of sea salt, arranged on a wooden serving board.
Ingredients
2 cups of pretzel pieces (broken into smaller pieces)
1 can (14 oz) of sweetened condensed milk
1 cup of caramel sauce (store-bought or homemade)
2 cups of white chocolate chips
1/2 cup of butter
1/2 teaspoon of vanilla extract
1/4 teaspoon of sea salt (plus extra for sprinkling)
Instructions
Prepare the Pan:
Line an 8×8-inch square pan with parchment paper or foil for easy removal later.
Melt the Fudge Base:
In a medium saucepan, melt the butter over medium heat.
Stir in the sweetened condensed milk and caramel sauce. Continue cooking, stirring constantly, for about 2-3 minutes until the mixture is smooth and combined.
Add the Chocolate:
Reduce the heat to low. Stir in the white chocolate chips and vanilla extract. Continue to stir until the chocolate is fully melted and the mixture is smooth.
Mix in the Pretzels:
Remove the pan from heat and gently fold in the pretzel pieces, making sure they are evenly coated with the fudge mixture.
Chill the Fudge:
Pour the fudge mixture into the prepared pan and spread it into an even layer.
Sprinkle the top with a pinch of sea salt for that perfect sweet-and-salty finish.
Set the Fudge:
Refrigerate for at least 3 hours or until the fudge is completely set and firm.
Slice and Serve:
Once set, lift the fudge out of the pan using the parchment paper and cut it into squares.
Notes:
Store the fudge in an airtight container in the fridge for up to a week. 
For an extra layer of flavor, drizzle more caramel on top before serving!
Enjoy this sweet and salty treat—it’s sure to be a crowd-pleaser!