Description
Silky caramel coffee fudge delivers intense richness with espresso’s bold punch and buttery caramel’s sweet embrace. Sweet indulgence melts smoothly on your palate, promising delightful moments of pure chocolate pleasure.
Ingredients
Scale
Caramel Layer:
- 2 cups (340 grams) white chocolate chips
- ¾ cup (255 grams) canned dulce de leche
- 2 tablespoons (28 grams) unsalted butter
- ½ cup (120 grams) marshmallow cream
Coffee Layer:
- 2 cups (340 grams) white chocolate chips
- ½ cup (120 grams) sweetened condensed milk
- 2 tablespoons (28 grams) unsalted butter
- ½ cup (120 grams) marshmallow cream
- 2 teaspoons instant coffee
- 1 teaspoon hot water
Topping:
- ¼ cup (60 grams) dark chocolate melting wafers
Instructions
- Meticulously line an 8×8 inch baking dish with aluminum foil, ensuring excess foil hangs over the edges for effortless extraction of the fudge.
- Create the caramel foundation by gently melting white chocolate chips and butter in a medium saucepan over low heat.
- Incorporate Dulce de Leche into the melted mixture, stirring until achieving a luxurious, creamy consistency.
- Fold in marshmallow cream, blending thoroughly until the texture becomes silky and uniform.
- Carefully pour the caramel mixture into the prepared pan, then refrigerate for approximately 30 minutes until slightly firm.
- Prepare the coffee essence by dissolving instant coffee granules in hot water, then combining with sweetened condensed milk.
- In a clean saucepan, delicately melt white chocolate chips and butter over low temperature.
- Integrate the coffee-infused sweetened condensed milk into the melted chocolate, stirring until achieving a smooth, creamy texture.
- Gently mix in marshmallow cream, ensuring complete incorporation and a consistent, velvety finish.
- Carefully layer the coffee mixture over the chilled caramel base, then refrigerate for a minimum of 4 hours or overnight for complete solidification.
- Once fully set, carefully lift the fudge from the pan using the overhanging foil edges.
- Utilize a knife warmed under hot water to slice the fudge into 36 precise, bite-sized squares.
- Melt dark chocolate wafers in the microwave, stirring at 30-second intervals until completely smooth.
- Transfer the melted chocolate into a small ziplock bag, creating a makeshift piping tool by snipping a tiny corner.
- Artfully drizzle the dark chocolate over the fudge squares, allowing it to set completely before serving.
- Store the decadent treat in an airtight container at room temperature, ready to be enjoyed at a moment’s notice.
Notes
- Prepare a lined pan with overhanging foil to easily lift and remove the fudge after setting.
- Caramel and coffee layers require gentle heating to prevent chocolate from burning or separating.
- Dissolve instant coffee thoroughly in hot water to ensure smooth, even flavor distribution throughout the fudge.
- Use a hot knife when cutting to create clean, precise squares without crumbling the delicate fudge texture.
- Chocolate drizzle adds a decorative touch and extra richness, elevating the visual and taste experience.
- Refrigeration is crucial for achieving the perfect fudge consistency, allowing layers to set properly and blend flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Drinks, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 284
- Sugar: 30 g
- Sodium: 25 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg