Sweet N’ Salty Fudge: The Saga Continues

Guys, I’m on a roll, in more ways than one. First, this makes two weeks in a row that we’re talking potential Christmas gift show stoppers. (Three, if you consider gifting some fantastic granola…) This is also the second week we’re talking fudge. Because, it’s just so damn good. And, last but not least, it’s the millionth week we’re chatting about the lovers named Salty and Sweet. Because, like Bella and Edward, their bond is literally timeless. 

This week, I used a tool I’ve never used in dessert making before: the crockpot. Holy crap, ya’ll, what was I thinking? This baby makes the easy process of making fudge, even easier. Which is great…because it gives me more time to research all of the other goodies I can make in the crockpot!

So, how do salty and sweet make their appearance in this treat? Well, only by combining three foods we’ve all found ourselves mindlessly popping in handfuls anyways…chocolate chips, pretzels, and potato chips. Oh. Hell. Yes.

We’ll start super simple: throw all of the ingredients, except for the pretzels and crushed chips, into the crockpot. Make sure you’ve sprayed down your crockpot with cooking spray beforehand, to avoid stickiness later. Heat this mixture on “High” for 45 minutes, stirring every 15 minutes or so. 

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Meanwhile, prepare the important bits. Crush up your potato chips and pretzels using a Ziploc bag and a rolling pin.

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Once your fudge has melted in the crockpot, stir in the goodies. Save 1/2 cup of potato chips for later. After, spread the mix into a 9×9 pan that has been lined with aluminum foil. 

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Last, but most-certainly not least, sprinkle on those reserved chips. I patted mine down some, just to make sure they stuck.

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Set in the refrigerator overnight to cool. Then, eat with a fork until full. (Or, cut into bite-sized pieces and share…I guess.)

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Next week, we’ll get off the fudge kick, I promise. Since it’ll be only ONE WEEK before Christmas, we’ll be making the ultimate dessert, which you can and should put on your dinner table for the big day.

Until then, stay tuned and stay hungry!

Erin 

Sweet N' Salty Fudge
Yields 16
Pretzels, chips and chocolate, oh my! A candy that is great for gifting, or eating all by yourself.
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Ingredients
  1. 3 cups semi sweet chocolate
  2. 1 (14 oz) can sweetened condensed milk
  3. 1 teaspoon vanilla
  4. 1 tablespoon butter
  5. 1 cup crushed potato chips
  6. 1 cup crushed pretzels
Instructions
  1. Spray crockpot with cooking spray.
  2. Place chocolate, milk, vanilla and butter, into the crockpot. Set to High.
  3. Heat the mix for 45 minutes, stirring every 15 minutes.
  4. Mix in all of the pretzel pieces, and half of the potato chip pieces.
  5. Spread the fudge into a 9x9 pan, lined with aluminum foil.
  6. Sprinkle on reserved potato chips. Pat down lightly with fingertips.
  7. Set in the fridge to cool overnight.
The Bread and Breakfast http://thebreadandbreakfast.com/

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