Pretzel Fudge

Close up overhead view of cut up fudge on parchment paper.

5 from 5 votes

Satisfy your sweet tooth this holiday season with a batch of Pretzel Fudge. It's the perfect combination of sweet and salty in one rich and delicious chocolate square.

Prep Time5

Cook Time5

Resting Time2

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: pretzel fudge

Servings:

Calories: 211kcal

Author: LaKita Anderson

Equipment

1 Double Boiler
1 8x8-inch square baking pan
Parchment paper

Ingredients

3 cups semisweet chocolate chips
2 tablespoons butter
1 can (14 ounces) sweetened condensed milk
½ teaspoon vanilla extract
1 ½ cups pretzels, chopped
¼ teaspoon coarse sea salt

Instructions

Begin the salty fudge recipe by preparing a square 8-inch baking pan. Line it with parchment paper to prevent the fudge from sticking to the pan and help the fudge be removed from the pan easily.
Using a double boiler or a medium saucepan with boiling water topped with a glass bowl over medium heat.
Add the 3 cups semisweet chocolate chips, 2 tablespoons butter, 14 ounces sweetened condensed milk, and ½ teaspoon vanilla extract. Carefully watch the chocolate mixture the whole time that it is on the stovetop.
Stir or whisk continuously until the chocolate has completely melted. Turn off the heat and carefully remove the saucepan from the stovetop. Stir in the 1 ½ cups pretzels until combined.
Using a rubber spatula transfer the fudge to the prepared square pan and top with a few additional whole pretzels. Evenly sprinkle the top of the fudge with the ¼ teaspoon coarse sea salt.
Allow the decadent fudge time to set by placing it in the refrigerator for at least 2 hours or overnight.
Remove the fudge from the refrigerator and remove the fudge from the square baking pan by pulling up on the edge of the parchment paper.
Cut the fudge into small squares and sprinkle with a little more sea salt before serving. Enjoy!

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