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If I want something a bit extra with deep flavor, I whip up this Caramel Coffee Fudge. It’s smooth and totally melts away on your tongue, blending bold coffee under sweet caramel. You can hand this out to friends, but they’ll never guess how easy it is to make.
The first time I brought this fudge to swap cookies for the holidays, it was the only thing people talked about. Now my buddies who love coffee want me to show up with it whenever there’s a get-together.
Irresistible Ingredients
- Sea salt: the sprinkle on top that makes the flavors really pop, big flakes are awesome if you have them
- Caramel sauce: go for anything runny enough to swirl easy, it adds that buttery sweet ripple
- Vanilla extract: gives you warm notes, stick with real vanilla if you can
- Instant espresso powder: brings the serious coffee punch, pick what smells best to you
- Butter: unsalted is best so things aren’t too salty, makes the base silky
- Sweetened condensed milk: sweetens and sets the fudge, grab a can that hasn’t turned dark
- White chocolate chips: the reason the fudge is so creamy, pick real chocolate with cocoa butter for melting
Simple Steps
- Cut and Enjoy:
- Once it's cold through and set, pull your fudge up and out with the parchment. Cut into even pieces, wiping your knife to keep the edges tidy.
- Chill Time:
- Stash the pan in your fridge. You’ll want it to firm up solid for a good three or four hours at least so it slices like a dream.
- Caramel Swirl Time:
- Pour your fudge mix into a lined, square pan. Pour caramel sauce all over and use a knife or skewer to make those pretty swirls. Blend it as much or little as you like.
- Vanilla and Salt Stir In:
- Once you’ve got a smooth base, take it off the stove so it doesn’t overcook. Mix in that vanilla and a good pinch of sea salt right away, getting every corner flavored.
- Mix in Espresso and Milk:
- Now blend in the sweetened condensed milk, along with your instant espresso. Keep stirring until the color is mocha and it all shines.
- Start With Melting:
- Gently melt the white chocolate chips with butter in a small pot, low and slow. Don’t walk away—it goes from perfect to burnt fast.
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I always have fun swirling in the caramel. It takes me back to marbling brownies with my mom. We’d see who could twist the best and then sneak a spoonful before chilling the goodies.
Keeping It Fresh
Keep your fudge slices in a lidded container in the fridge—it’ll stay good all week. Making it ahead Freeze it, then just set it in your fridge to thaw before sharing. Parchment between layers stops pieces from getting stuck together.
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Swaps and Tweaks
If you want it less sweet, swap out half the white chocolate chips for some semisweet ones. Don’t have espresso powder Use instant coffee, but crush it up super fine so it mixes easily. Use any caramel sauce you like—even homemade if you’ve got it on hand.
How to Serve
Set out the fudge squares with chocolate-dipped fruit for a fancy snack board. You can chop it up to stir into ice cream or toss it over pancakes when you want to surprise everyone at brunch. It’s extra tasty with hot espresso or an icy glass of milk.
Background
This sweet treat gets its start from classic American fudge, but with a twist of coffee and caramel for a more grown-up bite. If you love European cafes, you’ll recognize those flavors too. Doesn’t matter who you serve it to—everyone finds room for seconds.
Common Questions
- → What's the best way to bring out the coffee flavor?
Stir another teaspoon of instant espresso powder into your mix to really bump up the coffee taste.
- → What kind of chocolate makes this super creamy?
Go with top-notch white chocolate chips—they melt nice and smooth for that perfect texture.
- → How do I keep fudge fresh?
Pop it in a sealed container in the fridge for a week, or stash it in the freezer if you need to keep it longer.
- → Does the fudge need sea salt?
Absolutely, just a pinch of sea salt brings out all those caramel and coffee flavors and keeps it from being too sweet.
- → How can I get a pretty caramel swirl on top?
Once you've poured the mix in your pan, drizzle caramel over it, then gently run a knife or toothpick through the top for those swoopy swirls.