Description
Indulge in the rich and creamy Caramel Coffee Fudge, a luscious layered treat blending the sweetness of white chocolate and dulce de leche with a hint of bold coffee flavor. This no-bake dessert features a smooth caramel layer topped with a coffee-infused white chocolate layer, finished with a drizzle of dark chocolate that creates a perfect balance of flavors and textures. Ideal for sharing at gatherings or enjoying as a decadent homemade gift.
Ingredients
Scale
Caramel Layer
- 2 cups white chocolate chips
- 2 tablespoons unsalted butter
- 3/4 cup canned Dulce de Leche
- 1/2 cup marshmallow cream
Coffee Layer
- 2 cups white chocolate chips
- 2 tablespoons unsalted butter
- 1/2 cup sweetened condensed milk
- 2 teaspoons instant coffee
- 1 teaspoon hot water
- 1/2 cup marshmallow cream
Chocolate Drizzle
- 1/4 cup dark chocolate melting wafers
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with foil and set aside for easy removal of the fudge later.
- Melt Caramel Layer Ingredients: In a saucepan over low to medium heat, combine 2 cups white chocolate chips and 2 tablespoons unsalted butter. Stir gently until fully melted and smooth.
- Add Dulce de Leche and Marshmallow Cream: Stir in 3/4 cup canned Dulce de Leche until creamy. Then add 1/2 cup marshmallow cream and stir until the mixture is smooth and well blended.
- Set the Caramel Layer: Pour the caramel mixture into the prepared pan, smooth the surface, and refrigerate for 30 minutes or until slightly set.
- Prepare Coffee Mixture: Dissolve 2 teaspoons instant coffee in 1 teaspoon hot water. Stir this coffee mixture into 1/2 cup sweetened condensed milk until fully combined. Set aside.
- Melt Coffee Layer Ingredients: In a clean saucepan over low to medium heat, melt 2 cups white chocolate chips with 2 tablespoons unsalted butter, stirring until smooth.
- Combine Coffee Mixture and Marshmallow Cream: Stir the coffee-sweetened condensed milk mixture into the melted chocolate mixture until creamy. Then mix in 1/2 cup marshmallow cream until fully blended.
- Pour Coffee Layer: Pour this coffee-flavored white chocolate mixture over the set caramel layer. Refrigerate for at least 4 hours or overnight until fully set.
- Cut the Fudge: Remove the foil from the pan, peel it off the fudge, and use a hot knife to carefully cut into 36 bite-sized squares. Allow them to come to room temperature for easier handling.
- Melt Dark Chocolate for Drizzle: Heat 1/4 cup dark chocolate melting wafers in the microwave for 30 seconds, stir until smooth, and heat an additional 15 seconds if needed to achieve a creamy consistency.
- Drizzle Chocolate: Spoon the melted dark chocolate into a small resealable bag, cut a tiny tip from a corner, and drizzle the chocolate decoratively over the fudge squares.
- Set and Store: Allow the drizzle to set at room temperature. Store the fudge in a sealed container on the counter for up to a week.
Notes
- Use a hot knife to cut the fudge cleanly without cracking or crumbling.
- If Dulce de Leche is unavailable, caramel sauce can be a substitute but will alter texture slightly.
- The fudge can be refrigerated to firm up faster but should be brought to room temperature before serving for best texture.
- Ensure all melting and stirring are done gently over low heat to avoid burning the chocolate.
- For a stronger coffee flavor, increase instant coffee by 1 teaspoon.
