- Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the paper.
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- Make the Caramel:
- In a medium saucepan, heat the sugar over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar melts and turns a deep amber color.
- Once melted, carefully add the butter while stirring continuously. The mixture will bubble up.
- After the butter is melted, slowly add the heavy cream, continuing to stir until the mixture is smooth.
- Remove from heat and stir in the sea salt. Allow to cool slightly while you prepare the fudge.
- Make the Fudge:
- In a large saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Stir until the chocolate is fully melted and the mixture is smooth.
- Stir in the vanilla extract and 1/4 teaspoon sea salt.
- Combine Fudge and Caramel:
- Pour half of the fudge mixture into the prepared pan and spread it evenly.
- Drizzle half of the caramel over the fudge layer. Use a knife to gently swirl the caramel into the fudge.
- Pour the remaining fudge on top and smooth it out. Drizzle the remaining caramel on top and swirl it again with a knife.
- Sprinkle a pinch of sea salt over the top.
