Salted Caramel Fudge Brownies

These Salted Caramel Fudge Brownies just may be the best thing that I have ever eaten. Seriously, what could be better than a soft, creamy, buttery, gooey homemade caramel on a rich, chewy, fudgy brownie topped with toasted pecans? Well, I guess this recipe doesn’t need any more descriptive adjectives so let’s get going and get you some brownies in the oven! If you are reluctant about making homemade caramel, don’t worry, I’m going to hold your hand through the whole step-by-step process. We can do this together, and you will be so proud of this “Real Deal” Southern Caramel frosting that you can use on cakes, cupcakes or drizzle on ice cream.

How to Make Salted Caramel Fudge Brownies We begin with making my delicious brownie recipe. I love these brownies. They are my basic go-to brownie. I make them a lot because my family loves brownies. I could probably make them in my sleep. They are moist, chewy, fudgy and they have a delicious shiny crackly top. They are everything that you would want a brownie to be and more!

While the brownies are cooling, we will make the caramel. You’ll need two pots for this process. This method for making caramel is a never fail one. One for the brown sugar caramel and the other for caramelizing the white granulated sugar. We start with making the brown sugar caramel first. Melt butter in a medium-size saucepan over medium heat. Add the brown sugar; bring to a boil, stirring constantly. Stir in heavy cream, vanilla extract, and light corn syrup.; bring to another boil. Once it has reached a roaring boil, remove from the stove and set aside. Now it’s time to caramelize the white sugar. This process is a little more tricky, but don’t panic. You can do this. Browning the sugar will need your complete undivided attention. So don’t answer your phone even if your mama calls. Believe me, this has happened to me. I answered my phone and burned the sugar! Anyway, back to getting this sugar caramelized. In a very heavy saucepan, add a little bit of water, the sugar, and a small amount of cream of tatar which acts as an acid to prevent the sugar from clumping together and crystallizing. Cook on medium-low heat until the sugar has dissolved in the water. This will take about 2 minutes. You’ll need the sugar to dissolve completely before we caramelize it. When the sugar is dissolved, turn up the heat. It will start to bubble. Stir with a wooden spoon constantly. The sugar will begin to turn to an amber color. Be very careful, the sugar will be hot and boiling. This part only takes about 5 to 6 minutes. Once it’s a golden amber, quickly remove from heat and add butter and when the butter has melted add the heavy cream. Yay! The hard part is over! Now we combine the caramelized sugar with the brown sugar caramel. Slowly add the caramelized sugar to the brown sugar caramel and whisk until it’s smooth and silky. Add a dash of sea salt to give it the delicious taste of salted caramel. Once you have finished the caramel making, you will have delicious, creamy liquid gold caramel. Here are some photos of the process of caramelizing the white sugar.

Pour warm caramel over the cooked fudgy delicious brownies and top with toasted pecans! You may want to cut them into small pieces because they are super-rich. Pour yourself a tall glass of cold milk and enjoy!