I don't remember much about my 10th birthday party, but I do vividly recall receiving one present: a small, spiral-bound book called Magic Spoon Cookbook
Longtime fans of Klutz books (the cookbook's publishing house) won't be surprised, but despite being a solid decade-and-a-half out of its intended demographic, I still flip through its thick card-stock pages with surprising frequency, generally landing on the recipe for "can't fail killer fudge." This ultrasimple recipe turns out exactly as promised time and time again; not exaggerating, I've made it at least 100 times over the years. Lush and velvety, and finished off with a pop of salt, this was my secret recipe (further protected since the cookbook is sadly now out of print), until now . . .
When 
While fun-sized 
If I had to pick a desert island dessert, these very well may be it. Two perennial favorites (chai tea and caramel) combine for a sweet that is both over-the-top decadent and comforting at the same time. Chewy, well-spiced, and sweet, but never cloying (thanks to a heavy-handed dusting of fleur de sel), these are easily the best thing to come out of my prolific kitchen in months.
Yes, making caramels is a time-intensive proposition, but with this recipe, it's a near foolproof procedure, provided you use a 
.
Like a moth to a flame, I'm powerless when presented with a new candy flavor — particularly a twist on a 
, I plopped a bag in my shopping cart without a breath of hesitation. Mere hours later, the Yum team tore open a bag, determined to find out if this traditional autumnal pairing could translate into candy-bar form. 
