Start by lining your 9x9 inch baking pan with parchment paper. Leave some overhang on the sides to make it easier to lift the fudge out later.
In a medium saucepan over low heat, combine the milk chocolate chips and salted butter. Stir gently until melted and smooth.
Once the chocolate and butter mixture is smooth, pour in the sweetened condensed milk. Stir continuously until well combined and glossy.
Sprinkle in the ground cinnamon, kosher salt, and nutmeg. Add the pure vanilla extract and mix until evenly distributed.
Remove the saucepan from the heat, then gently fold in the caramel topping until swirled throughout the chocolate mixture.
Pour the fudge mixture into your prepared baking pan. Use a spatula to smooth the top and sprinkle some coarse ground salt on top if desired.
Place the fudge in the refrigerator for at least 2 hours or until set.
Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into squares and enjoy!
