Lightly spray the crock pot with non-stick cooking spray. Set to high and pour chocolate inside.
Melt white chocolate in the crock pot. Make sure to stir every 10 minutes. (Approximately 20 minutes)
Once melted, add dulce de leche and vanilla. Cook for 40 minutes stirring every 10 minutes.
Add ½ tablespoon of sea salt and stir.
Line a square pan with parchment paper
Pour fudge into the prepared pan. Sprinkle with remaining violet sea salt. Place into the freezer and let set for 5 hrs or overnight. Use parchment paper to easily remove fudge from the pan.
Cut and enjoy!
Cut into squares as generous as you choose.You can expect it to last 2-3 weeks in the fridge or up to 3 months stored in the freezer.If you don't have violet sea salt, regular will work fine.If you'd rather make it on the stove, use a heavy bottom saucepan over low heat.