“Caramel” Fudge

I love this recipe!  I have made it many times, but have made a few minor changes.  I use don’t use salt; I use almond butter instead of sunflower; I double the entire recipe, warm it all on low on the stove (as mentioned) and pour into a parchment paper lined 8×8 baking dish.  I pop it into the freezer for about 10 minutes and then top with choc. chips and shredded coconut and finishing freezing until set.  So good! Thanks for a delicious treat recipe!

1 tsp. of salt is way too much.  I understand that saltiness is part of the caramel flavor, but I cut it down to 1/2 tsp. and that was still too salty.  Next time I’ll use 1/4 tsp or less, and maybe use 1 tsp. vanilla.
If you use an 8×4 loaf pan, the fudge will be only 1/2″ thick- so when she says to use “a small pan”- she apparently intends one smaller than a standard loaf pan.