Taya Starling

It’s that day again where everything is pink and red and chocolates and roses. A lot of people complain about Valentine’s Day. Personally I don’t mind any reason to eat chocolate and have a vase full of flowers (whether from myself or someone I love). In the past I’ve made a super healthy chocolate raspberry tart or if you’re solo, a Nutella mug cake for one… this year I asked all you lovely HomieLoverFriends on Instagram what you wanted and the number one answer was something chocolate based. The number two answer was something healthy. So I made both options. You’ll find the healthier guilt- free option here.

Below you’ll find the sinful guilt-full option. I’m not sorry. You won’t be either 😉

Just to give you a heads up, getting this recipe together is super easy and basic. Actually making it into the final product is more time consuming and requires multiple steps. Make sure you read this the whole way through before you decide to make it! And before you throw your hands up and decide not to make these, just know THEY’RE WORTH THE EFFORT.

Here’s what you’ll need:

• 60 grams (1/4 cup) unsalted butter

• 240 ml (1 cup) sweetened condensed milk

• 90 grams (1/2 cup) brown sugar

• 150 grams (1 cup) white chocolate

• 1/2 teaspoon sea salt

• 300 grams (2 cups) good quality dark chocolate pieces
• Foil, paper, or silicone cups to mold the candy

• Optional: sprinkles for topping

Here’s what you’ll do:

1. In a medium microwave-safe bowl, place the butter, condensed milk and brown sugar. Stir then put in the microwave. Heat in the microwave for about 2 minutes, stirring every 30 seconds. Then heat in the microwave for 1 minute or until it’s all mixed and creamy when stirred.

2. Once the caramel fudge is nice and creamy and well blended, add in the white chocolate. Stir until the chocolate has melted and mixture is smooth. Stir in some sea salt. Cover the caramel fudge mixture with plastic wrap and place in the fridge for at least 3-4 hours or until firm.

3. Once an unbearable amount of time has passed, take the caramel fudge out and leave at room temperature for 5-10minutes. Meanwhile, melt the dark chocolate in the microwave, stirring every 30 seconds, until it’s all melted and smooth.

4. On a platter/ cookie sheet or in a pan, line up your little foil/paper/ or rubber cups. Using a silicone brush (or spatula), paint some chocolate along the sides and bottoms of the cups. Place them in the fridge for a few minutes if you need to let the chocolate set (harden). My cups set relatively quickly while i was getting through them all so i skipped that step.

5. Once the chocolate is set, scoop small amounts of caramel fudge into the chocolate coated cups. Once they’re all full, top them with chocolate by spooning melted chocolate over them, covering the caramel fudge completely.

6. Store your delicious salted caramel fudge cups in the fridge. If you’re generous, share with your loved ones. Or just keep them all for yourself cuz ya know, self love. 😉 No judgement here.