Caramel and Coffee Fudge
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Christmas is all about the sweets. From December 1 up until Christmas Eve I can usually be found in the kitchen making sweets for family, friends, and customers. I make a lot of decorated sugar cookies and they take several hours to bake, cool, and decorate.
So when it comes time for me to make a treat for myself or one to give as a gift I usually look for something easy. One of my favorite sweets at the holidays is fudge. Fudge is so easy to make and it’s always a hit no matter where I take it.
Fudge is great to put out at a holiday party or to give as a hostess gift. Fudge also makes an awesome homemade holiday gift. One of the best things about fudge is that the flavor combinations are endless! Last Christmas I did a lot of white chocolate fudge combinations. This year I have a new favorite fudge flavor…caramel!
My first layered fudge of the year was this amazing Caramel and Coffee Fudge. The caramel layer is made with Dulce de leche and the coffee layer is made with espresso powder.
It is such a delicious combination of flavors and the bite sized pieces are great for parties or gifts. I put a chocolate drizzle on top which really made it look like something special.
Caramel and Coffee Fudge
Ingredients
For the caramel fudge:
- 2 c. white chocolate chips
- 2 Tablespoons butter
- 3/4 c. Dulce de Leche
- 1/2 c. marshmallow cream
- 1 teaspoon sea salt
For the coffee fudge:
- 1 Tablespoon espresso powder
- 1/2 c. sweetened condensed milk
- 2 c. white chocolate chips
- 2 Tablespoons butter
- 1/2 c. marshmallow cream
For the drizzle:
- 1 c. chocolate chips
- 1 teaspoon Crisco
Instructions
- Line an 8 x8 baking dish with foil or parchment paper. Set aside.
- In a small saucepan combine the white chocolate chips, butter, and Dulce de Leche. Heat over medium low heat, stirring occasionally, until it is totally melted.
- Quickly mix in the marshmallow cream and mix until well combined. Pour into prepared pan.
- Sprinkle the fudge with sea salt then refrigerate for 30 minutes.
- To make the coffee fudge place the sweetened condensed milk in a small bowl and mix with the espresso powder. Set aside.
- In a small saucepan combine the white chocolate chips, butter, and espresso sweetened condensed milk.
- Heat over medium low heat, stirring frequently, until melted.
- Quickly mix in the marshmallow cream and mix until combined.
- Pour into the pan with the caramel fudge. Refrigerate at least 4 hours.
- Remove the fudge from the pan using the foil or parchment paper. Cut into 36 squares.
- Heat the chocolate chips and Crisco in a microwave safe dish in 30 second intervals, stirring after each interval, until melted.
- Drizzle over top of the fudge. Allow chocolate to harden for 15 minutes.
Notes
