I adapted this fudge from this recipe, using caramel chips instead of caramel candies. While it worked, the chips were physically harder and didn’t melt as easily as the candies, and created a hard shell on top. They still came out tasty, but if you want a gooier caramel, I’d recommend going with the candies — or gooier still, get some caramel ice cream topping and drizzle it on top instead.

4 tablespoons butter
1 24-oz bag dark choc chips
1 can (14 ounces) sweetened condensed milk 
2 tsps. vanilla extract 
1 11-oz bag caramel chips or 25 caramels, unwrapped (or 1 jar of caramel ice cream topping)
2 tbsps. heavy cream
sea salt, large flakes (optional)

Line an 8 x 8 pan with parchment paper.

Fill a saucepan halfway with water and set to medium heat on the stove. Place a larger heat-proof bowl on top to create a bain marie. The bowl needs to be large enough that it doesn’t have any risk of water sloshing in from below.

Melt the butter in the bowl, then add the chocolate chips and stir.

Stir in the sweetened condensed milk and vanilla. Continue stirring until the chocolate is completely melted.

Pour into the prepared pan. You can spray a spatula with cooking spray to help smooth the surface of the fudge.

Quickly rinse out and dry the bowl, or use a second heat-proof bowl to melt the caramels. Add 1 tablespoon of heavy cream in the bowl. Stir frequently until the caramel is completely melted. If needed, add additional tablespoon of heavy cream (with harder caramels you will likely need both tablespoons, softer (newer) caramels you’ll likely only need 1 tablespoon).

Pour the caramel over the chocolate evenly. If you opt to use sea salt, sprinkle it onto the surface while the caramel is still hot.

Refrigerate for at least a few hours until the fudge solidifies.

Cut the fudge with a hot and very sharp knife (run it under hot water, dry, and then make quick cuts). Store any leftover fudge in an airtight container in the fridge. Best enjoyed within 2-3 days.