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Whenever I want something super rich and a little fancy, Caramel Coffee Fudge is my favorite snack. It’s got that melt-away coffee kick, wrapped up in buttery caramel, so every bite just disappears. It looks impressive for gifting, but honestly, it’s really simple so you can make it anytime — no need to wait for a big event.
I brought this fudge to a holiday swap and seriously, nobody shut up about it. After that, my coffee-obsessed pals always try to get me to bring some for birthdays or game nights.
Heavenly Ingredients
- Sea salt: tops everything off, balancing sweet and rich flavors — flaky is best
- Instant espresso powder: delivers big coffee flavor, so use one you love with a strong aroma
- Caramel sauce: swirl this in for buttery ribbons throughout — any silky, pourable one works
- Vanilla extract: brings in warmth and extra depth — grab pure vanilla if you can
- White chocolate chips: melt into a creamy fudge, pick the kind with cocoa butter for the best finish
- Sweetened condensed milk: keeps the fudge sweet and helps it set up — just make sure it’s fresh, not brown
- Butter: adds a big dose of richness and blends everything smooth — use the unsalted kind so you stay in charge of salt levels
Easy How-To Guide
- Chill for Firmness:
- Tuck the pan in your fridge and forget about it for at least three or four hours. If you can wait longer, even better — the middle will be nice and solid once it’s set.
- Lift and Cut:
- When it’s super cold, grab the fudge with the parchment and lift it out of the pan. Take a sharp knife and make tidy cuts, wiping your blade as you go for crisp edges.
- Add Vanilla and Salt:
- Take the pan off the heat, mix in the vanilla and pinch of sea salt — make sure you stir so flavor gets into every chunk.
- Melt Chocolate and Butter:
- Grab a small pot and put it on a low flame, toss in your white chocolate chips and butter. Catnap here, don’t rush it, just keep it gentle and smooth until they’re melted together.
- Swirl in Caramel:
- Line your square pan with parchment (saves on cleanup and makes it easy to pull out). Pour in the fudge, level it off, then drizzle that caramel on top and drag a toothpick or butter knife through for pretty swirls.
- Mix Condensed Milk and Espresso:
- Pour in the condensed milk and dust in espresso powder. Stir slow and give it a second — the mix will go all marbled and glossy. Let it come together for a minute or two, don’t overcook.
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Swirling in the caramel makes me think of marbling brownies with my mom. We used to try for the fanciest patterns, then sneak a taste before putting them in the fridge — it was the best part.
Keeping It Fresh
Pop cut squares in a sealed container and keep in the fridge — they’ll stay super creamy for days. Freezing? No worries. You can freeze the fudge ahead and just thaw it overnight in the fridge. Stack layers with parchment so they don’t stick together.
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Swaps That Work
Want something not so sweet? Use half semisweet chocolate in place of the white chips. No espresso powder? You can totally use instant coffee granules — just crush them really fine first. The caramel part is flexible too; use a store-bought sauce or go homemade if you’re feeling extra.
Serving Up Ideas
Stack the fudge pieces with chocolate dipped fruit for an impressive snack board. I like chopping it up and throwing it in homemade ice cream or topping pancakes at brunch. Fudge and a double espresso or cold milk are perfect together too.
Backstory and Flavor Swap
This treat started in America but gets its modern twist from coffee and caramel. Espresso and caramel are staples in European coffee shops, so this one always wins with all ages. Bring it to family get-togethers — I never see leftovers with this fudge.
Common Questions
- → What's the trick for getting a bolder coffee hit?
If you want that coffee flavor to pop, toss in a bit more instant espresso powder right when you mix everything together.
- → Which chocolate melts down for the smoothest fudge?
Stick with top-notch white chocolate chips for a creamy, dreamy texture that melts in your mouth each time.
- → Where should I keep this fudge so it stays fresh?
Seal it up in a tight container and pop it in the fridge. It'll stay good for about a week, or you can freeze it to last even longer.
- → Do I really need sea salt for this sweet?
Yep, just a small pinch of sea salt does wonders. It balances the bold coffee and sweet caramel so nothing's too sugary.
- → How do I make those gorgeous caramel ribbons?
Once you've poured your fudge in the pan, drizzle over the caramel and swirl gently into the top with a toothpick or butter knife.