Caramel Coffee Fudge
Recipe GLPR909741de21192e
Decadent two-layer fudge featuring a creamy caramel base topped with a rich coffee layer, finished with a dark chocolate drizzle. This no-bake treat combines white chocolate, dulce de leche, and marshmallow cream for a smooth, melt-in-your-mouth texture. Perfect for coffee lovers and candy enthusiasts alike.
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Ingredients
2 tablespoons butter
2 cups white chocolate chips
3/4 cup dulce de leche
1/2 cup marshmallow cream
1/2 cup sweetened condensed milk
2 teaspoons instant coffee
1 teaspoon hot water
1/4 cup dark chocolate chips
1/2 teaspoon shortening
Directions
Line an 8x8-inch baking dish with aluminum foil, allowing the edges to hang over the sides for easy removal later.
In a saucepan, combine 2 tablespoons of butter and 2 cups of white chocolate chips. Heat over low to medium heat, stirring frequently until completely melted and smooth.
Add 3/4 cup of dulce de leche to the melted white chocolate and stir well until the mixture is creamy and fully blended.
Stir in 1/2 cup of marshmallow cream until incorporated and the mixture reaches a uniform, creamy consistency.
Pour the caramel layer into the prepared baking dish and spread evenly.
Refrigerate the caramel layer for 30 minutes until set and firm.
While the first layer chills, dissolve 2 teaspoons of instant coffee in 1 teaspoon of hot water, stirring until the coffee is completely dissolved. Pour this coffee mixture into 1/2 cup of sweetened condensed milk and stir thoroughly to combine.
In a clean saucepan, melt another 2 tablespoons of butter with 2 cups of white chocolate chips over low to medium heat, stirring constantly until completely melted and smooth.
Add the coffee-condensed milk mixture to the melted white chocolate and stir until the mixture is creamy and evenly combined.
Stir in 1/2 cup of marshmallow cream until the coffee layer reaches a smooth, creamy consistency.
Pour the coffee layer over the set caramel layer and spread evenly.
Cover and refrigerate until completely set, at least 4 hours or overnight.
Once fully set, remove the fudge from the baking dish by lifting the foil edges. Carefully peel away the foil from all sides.
Use a hot knife (dipped in hot water and wiped dry between cuts) to cut the fudge into 36 squares of equal size.
Allow the fudge squares to come to room temperature for about 15 minutes.
Place 1/4 cup of dark chocolate chips and 1/2 teaspoon of shortening in a microwave-safe bowl. Microwave for about 1 minute, stirring every 20 seconds, until completely melted and smooth.
Transfer the melted dark chocolate into a small zip-lock bag. Snip a tiny corner off one tip of the bag to create a piping opening.
Carefully drizzle the dark chocolate in thin lines across the tops of each fudge square.
Allow the chocolate drizzle to set at room temperature. Store the finished fudge in an airtight container on the counter.
