Coffee Caramel Fudge (Printable Version)
# What You'll Need:
→ Fudge Base
01 -
Pinch of sea salt
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1/4 cup caramel sauce
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1/2 teaspoon vanilla extract
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1 tablespoon instant espresso powder
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1/2 cup sweetened condensed milk
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2 tablespoons unsalted butter
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2 cups white chocolate chips
# How to Make It:
01 -
After your fudge is set, take it from the pan and cut it into small squares. Grab a piece and dig in.
02 -
Move the pan to your fridge. Let it rest for at least three or four hours so it gets firm and holds its shape.
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Pour everything into your 8×8 pan lined with parchment. Drizzle caramel on top. Use a toothpick or knife and move it around in the caramel to create those pretty swirls.
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Take your pan off the heat. Mix in the vanilla and a little sea salt. Stir so it all blends together.
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Now, add in the condensed milk and toss in the espresso powder. Keep stirring until your mix is creamy and the coffee powder is all mixed in.
06 -
Toss your white chocolate chips and butter into a small saucepan. Put it on low and stir all the time until it melts and looks shiny and smooth.
# Additional Tips:
01 -
Pick good quality white chocolate so your fudge turns out creamy and nice.
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Don’t leave out the sea salt—makes the caramel and coffee pop.
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Coffee fan? Toss in another teaspoon of espresso powder to boost the flavor.
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Let your fudge cool and firm up before you cut it, so you get neat squares.
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It’ll last up to a week in the fridge in a closed container. Or toss it in the freezer for three months.