Baking with Susanna: Salted caramel & chocolate fudge


Susanna Kemp/Sagamore Staff

Susanna Kemp, Co-Editor-in-Chief

When I was younger, I went to summer camp. Every year, we went on a field trip to Six Flags, and I would buy fudge at one of those overpriced candy shops. So when I think of fudge, I think of summer days, good times and a group of girls huddling over a bag of candy with chocolate on their lips. Although I’ll always remember fudge as a summer treat, I really think it was meant for winter: festive occasions, holiday gorging and chocolate. Which is why I’m sharing this recipe with you now. Serve to a group of people or eat alone in the comfort of your bed!

Yield: 25 squares

Susanna Kemp/Sagamore Staff


  • 2 tablespoons unsalted butter
  • 14 ounces milk chocolate
  • 12-ounce can sweetened condensed milk
  • 1 teaspoon vanilla
  • ¼ cup dulce de leche
  • Coarse sea salt


  1. Over high heat, melt the butter, chocolate, condensed milk and vanilla. Use a double boiler if you have one. Stir until the mixture is completely smooth, then keep stirring for 5 minutes.
  2. Line an 8-by-8-inch pan with wax paper or parchment paper and pour the mixture into it.
  3. Spread the dulce de leche over the chocolate and sprinkle salt on top.
  4. Refrigerate for 2 hours, or until the chocolate is set.
  5. Using the parchment paper as handles, remove the fudge from the pan. Trim the edges of the fudge, then cut into squares.