Salted Caramel Fudge
For the fudge part you will need 2 11.5oz packages of dark chocolate chips and 2 canisters ready-made chocolate fudge frosting.
Melt one pack of chocolate chips in the microwave, being careful not to overheat. Then add one container of the frosting and continue to melt in the microwave until smooth. Divide evenly between two 8" pans (I use Demarle pans, so I don't have to worry about the fudge sticking, but if you use regular pans, you may want to butter them or line them with parchment paper before filling them). Set aside to cool in the frig.
For the caramel: melt 2 sticks of butter in a sauce pan with a heavy bottom. Add 1 lb (2 1/3c) brown sugar, 1/2 tsp sea (or other) salt, 1 cup light corn syrup and 1 can sweetened condensed milk or Dulce de Leche. Bring to a simmer, stirring constantly. Keep cooking and stirring until the mixture reaches 236 degrees, then remove from heat and add 1 tablespoon (yes tablespoon. I know it sounds like a lot) of vanilla and stir to combine well. Let cool slightly and then pour over the fudge in your pans. Allow the caramel to cool and then make the second batch of fudge as you did the first one and pour it over the caramel. Sprinkle freshly ground salt (or pre-ground kosher salt) on the top of the fudge (or you can put the salt on the caramel layer instead so it doesn't make white spots on your fudge). Cool completely in the frig before cutting.
For the best eating, keep in the frig until about 5 minutes before eating.
If you prefer to dip your caramel in chocolate instead of layering it between fudge, here is a recipe for dipping chocolate that is really easy. Just make the caramel as directed above, let cool completely in the frig, cut and dip in the chocolate.
12 oz. chocolate chips (dark, semi-sweet, white, sweet or milk)
2 tbsp. vegetable shortening
Place chocolate chips and the vegetable shortening into the microwave-safe bowl.
Place the bowl into the microwave and cook on "High" for apx 3 minutes, stopping every 30 seconds to stir the chocolate and shortening mix.
When the chocolate is smooth and completely melted, take each candy you want to dip and drop it into the melted chocolate.
Pull the dipped candy out of the chocolate by lifting it up with the tines on the fork. Don't stab at it, just lift the candy.
Place the candies on wax paper to cool and for the chocolate to harden.