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This caramel coffee fudge combines chocolate, caramel, and coffee flavors in each bite. The recipe creates smooth, creamy layers topped with chocolate drizzle. Perfect for both fudge and coffee lovers.
Why Make This Fudge
This fudge tastes like a caramel latte in candy form. The recipe is straightforward - no candy thermometer needed. Just melt ingredients together and let it set in the fridge. Making the layers and adding chocolate drizzle is simple but creates an impressive dessert for guests or yourself.
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Ingredients
- White Chocolate Chips: Main base for the fudge. Use good quality chips or chopped white chocolate bars.
- Unsalted Butter: Creates smooth texture. Salted butter works if you reduce other salt.
- Canned Dulce de Leche: Gives caramel flavor and texture. Regular caramel sauce can work but might change texture.
- Marshmallow Cream: Makes fudge soft and chewy. Melted marshmallows work as backup.
- Instant Coffee: Adds coffee flavor. Use more for stronger taste or espresso powder for deeper flavor.
- Hot Water: For dissolving coffee. Use just-boiled water or warm milk.
- Sweetened Condensed Milk: Makes fudge smooth and sweet. Don't substitute with regular milk.
- Dark Chocolate Melting Wafers: For topping. Dark chocolate chips work too.
Instructions
- Line Your Pan:
- Take an 8x8 inch baking pan. Cut foil larger than the pan. Press into corners, leaving extra hanging over sides. This helps remove fudge later. Spray foil lightly with cooking spray.
- Make First Layer:
- Put medium pot on stove over low heat. Add 2 cups white chocolate chips and 2 tablespoons butter. Stir constantly until completely melted and smooth - about 5 minutes. Watch carefully to prevent burning. Remove from heat.
- Add Caramel Layer:
- Pour in 1 can (13.4 oz) dulce de leche to melted chocolate. Stir until completely mixed. Add 1 cup marshmallow cream. Mix until smooth with no streaks. Quickly pour into pan. Spread evenly with spatula. Put in fridge for 30 minutes.
- Prepare Coffee Mix:
- Mix 2 tablespoons instant coffee with 1 tablespoon hot water in small bowl. Stir until completely dissolved - no granules visible. Add 1 can (14 oz) sweetened condensed milk. Mix well.
- Make Second Layer:
- Melt another 2 cups white chocolate chips with 2 tablespoons butter just like first layer. Remove from heat. Stir in coffee mixture and 1 cup marshmallow cream until completely smooth. Pour over first layer. Spread evenly. Refrigerate 4 hours or overnight.
- Add Chocolate Top:
- Melt 1/2 cup dark chocolate wafers in microwave in 30-second bursts, stirring between each. Put in plastic bag, cut tiny corner off. Drizzle in lines over fudge. Return to fridge 10 minutes to set.
- Cut and Store:
- Lift fudge out using foil edges. Place on cutting board. Cut into 1-inch squares using hot knife (heat knife under hot water, dry between cuts). Store in airtight container with wax paper between layers.
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What Makes This Fudge Special
This fudge combines caramel and coffee flavors like a caramel latte in candy form. It's easy to make without special equipment. Just basic mixing and melting steps create professional-looking layers, and the chocolate drizzle adds a nice finish.
Key Ingredients Explained
White chocolate and butter create the smooth base. Dulce de leche adds rich caramel taste. Instant coffee gives the coffee flavor, while marshmallow cream makes it light and fluffy. The dark chocolate drizzle on top adds both looks and flavor. Each ingredient plays its part in making the fudge creamy and delicious.
Making the Fudge
First, make the caramel layer by melting white chocolate with butter, then mix in dulce de leche and marshmallow cream. Let this chill. For the coffee layer, mix coffee with water and sweetened condensed milk. Melt more white chocolate and butter, add the coffee mix and marshmallow cream, then pour over the caramel layer. After chilling, finish with dark chocolate drizzle.
Storage Instructions
Keep fudge in an airtight container at room temperature for a few days. For longer storage, put it in the fridge for up to a week. To freeze, wrap tightly in plastic wrap and foil, then put in a freezer bag. When ready to eat frozen fudge, thaw overnight in the fridge.
Tips for Success
Line your pan with foil for easy removal. Keep heat low when melting ingredients to avoid burning. For clean cuts, heat your knife under hot water and dry it between slices. Add chocolate drizzle in even lines for a nice look. These simple steps help make professional-looking fudge at home.
Frequently Asked Questions
- → Can I use dark chocolate instead of white?
Yes! Here's what to know:
- Dark chocolate works fine
- It'll taste less sweet and more like chocolate
- Use the same amount
- Melt it the same way
- The color will be darker
- The coffee taste might be stronger
- → How do I make this vegan?
Here are the swaps:
- Use vegan white chocolate chips
- Get vegan butter (like Earth Balance)
- Use coconut condensed milk
- Skip marshmallow cream, use coconut cream instead
- The texture might be a bit different but still good
- Keep all the other steps the same
- → Want to add nuts?
Sure! Try these:
- Use chopped walnuts or pecans
- Add about 1/2 cup
- Toast them first for better taste
- Mix them in last
- Or sprinkle on top before it sets
- Make sure they're fresh - old nuts taste bad
- → My fudge got too hard in the fridge. Help?
Easy fixes:
- Only chill for 30 minutes
- Let it sit out 10-15 minutes before cutting
- Store at room temp after it sets
- Keep it covered
- Don't put it back in the fridge unless it's really hot in your kitchen
- Cut it before it gets too cold
- → How long does it keep?
Storage tips:
- Keeps 2 weeks in the fridge
- Put it in a container with a lid
- Layer with wax paper
- Let it warm up before eating
- Freezes for 3 months
- Wrap it well if freezing
Conclusion
Like this fudge? Try these too: Coffee brownies are rich and chocolatey, or make caramel cheesecake bars if you want something creamy. They're all quick to make and use similar flavors.