Caramel Coffee Fudge (Print-Friendly Version)
# What You'll Need:
→ Fudge Base
01 -
Pinch of sea salt
02 -
1/4 cup caramel sauce
03 -
1/2 teaspoon vanilla extract
04 -
1 tablespoon instant espresso powder
05 -
1/2 cup sweetened condensed milk
06 -
2 tablespoons unsalted butter
07 -
2 cups white chocolate chips
# Step-by-Step Directions:
01 -
Take the firm fudge out from the pan. Cut it up into little squares and pass it around to share.
02 -
Pop your pan in the fridge. Let it cool down until everything feels firm. This usually takes 3 to 4 hours.
03 -
Dump your fudge base into a parchment-lined 8x8 pan. Splash the caramel all across on top, then grab a toothpick or knife and swipe through to make fun swirls.
04 -
Take your pan off the burner. Add vanilla and sprinkle in the sea salt. Give it all a good mix so everything blends.
05 -
Pour in the sweetened condensed milk and the espresso powder. Mix until the espresso disappears and things look super creamy.
06 -
Toss your white chocolate chips and butter in a small saucepan. Warm them over low heat, always stirring so nothing burns, until it’s totally smooth.
# Helpful Notes:
01 -
Go with top-notch white chocolate for the best flavor and a smooth bite.
02 -
That sea salt makes the caramel pop and boosts the coffee flavor, so don't leave it out.
03 -
Want more coffee taste? Toss in a little more espresso powder—try another teaspoon.
04 -
Let your fudge chill until it's super set before cutting or it'll fall apart.
05 -
Keep leftovers in a sealed container in the fridge for a week, or stash it in the freezer for up to 3 months.