Chocolate drizzles add a fun and tasty flair to this Caramel Coffee Fudge. The caramel and coffee layers are easy to make and taste incredible together.
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Everyone loves a classic fudge like this fantasy fudge or the super easy frosting fudge. Lately, every time I make fudge it ends up having 2-3 layers in it. This fudge was started out as just caramel, but then I started thinking of all the ways I could make it more interesting.
Two of my favorite coffee treats right now is this cappuccino fudge and this salted caramel mocha! Right away I knew I need to add a coffee layer to the caramel fudge.
Why You Will Love This Fudge
The easy caramel fudge recipe has two layers that stand out. Adding coffee fudge to it makes it taste like a caramel latte.
The best part about this fudge works is that it is fool proof. There is no need for candy thermometers or endless stirring over a hot stove. All you do is melt it all together and let it chill.
A drizzle of chocolate makes it look like a festive latte.
Ingredient Notes
You will only need a few basic ingredients to make a caramel coffee fudge. The end layers always look so pretty.
- White Chocolate Chips - You will need two bags of white chips to make both fudge layers.
- Butter - I like to use a little bit of butter to help melt the white chocolate down smoothly.
- Dulce De Leche - Gives the fudge a sweet caramel flavor. You can find this in most baking aisles of stores.
- Sweetened Condensed Milk - Stir this into the melted chips to create a creamy sweet layer.
- Instant Coffee - Dissolve this in a little bit of water and add it to the fudge recipe for a great coffee flavor.
- Marshmallow Cream - Also know as fluff, this will give the fudge a fluffy and light texture.
- Chocolate Melting Wafers - We love using Ghirardelli chocolate for dipping and decorating treats. It melts smoothly and tastes so good.
How to make Caramel Coffee Fudge
This layered coffee fudge recipe is easy to put together. Follow the steps below and let it set.
For the Caramel Layer
- Melt the butter and white chips in a saucepan over low heat. Stir until melted and creamy.
- Stir in the dulce de Leche and marshmallow cream and stir again.
- Pour into a foil lined pan and refrigerate for 30 minutes.
For the Coffee Layer
- Whisk together the water and instant coffee. Stir it into the sweetened condensed milk and set aside.
- Melt more white chips and butter in a clean pan until melted and creamy.
- Stir in the coffee condensed milk and marshmallow cream and stir until creamy.
- Pour the fudge mixture gently on top of the caramel layer and spread out.
- Refrigerate the pan of fudge for a few hours or overnight before cutting into squares.
Storage Recommendations
Counter: Keep the coffee fudge at room temperature in an air tight container for 3-4 days.
Refrigerator: Place the fudge in an air tight container in the fridge for 6-7 days.
Freezer: Wrap the entire block of fudge in plastic wrap and foil; place in a freezer safe bag or container for 1-2 months. Remove and thaw overnight in the fridge.
Cut the fudge into squares right before you serve it. Freezing it whole vs squares keeps the fudge from drying out.
Tips and Tricks
- Line your pan with foil. This will make it easier to remove the fudge later and cut it into nice neat squares.
- Heat the ingredients over low heat to avoid scorching and ruining your chocolate.
- To cut this fudge in clean neat squares, run a sharp knife under hot water, then dry it off. Do this between each cut.
- Drizzle the fudge squares with melted chocolate to give it a little pizzaz.
Recipe FAQs
Yes, this is a great treat to make 1-2 days ahead of time because it needs time to set up completely before you cut it.
Yes, fudge can be frozen. Make sure to wrap it tightly in a few layers of saran wrap and foil, then in a freezer safe bag before putting it in the freezer.
More Easy Fudge Recipes
- Caramel Peanut Butter Pretzel Fudge
- Orange Creamsicle Fudge
- Peanut Butter Cup Fudge
- Strawberry Rocky Road Fudge
- Chocolate Peppermint Fudge
- Key Lime Fudge
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Recipe
Caramel Coffee Fudge
Chocolate drizzles add a fun and tasty flair to the best Caramel Coffee Fudge. The caramel and coffee layers are easy to make and taste incredible.
Ingredients
For the Caramel Layer
- 2 cups white chocolate chips
- 2 tablespoon unsalted butter
- ¾ cup canned Dulce de Leche
- ½ cup marshmallow cream
For the Coffee Layer
- 2 teaspoons instant coffee
- 1 teaspoon hot water
- ½ cup sweetened condensed milk
- 2 cups white chocolate chips
- 2 tablespoons unsalted butter
- ½ cup marshmallow cream
For the Topping
- ¼ cup dark chocolate melting wafers
Instructions
- Line an 8x8 baking dish with foil. Set aside.
- Place the white chips and butter in a saucepan over low to medium heat. Let melt.
- Stir in the Dulce de Leche and stir until creamy. Add the marshmallow cream and stir until creamy again.
- Pour into the prepared pan. Place in the refrigerator for 30 minutes or until slightly set.
- Stir together the hot water and instant coffee until dissolved. Stir into the sweetened condensed milk very well. Set aside.
- Place the white chips and butter in a clean saucepan over low to medium heat. Let melt.
- Stir in the coffee sweetened condensed milk and stir until creamy.
- Add the marshmallow cream and stir until creamy again. Pour over the set caramel layer. Place in the refrigerator until set. (4 hours or overnight)
- Remove the foil and fudge from the pan. Peel off the foil. Use a hot knife to cut the fudge into 36 squares. Let come to room temperature.
- Heat the dark chocolate wafers in the microwave for 30 seconds. Stir until creamy. Heat 15 more seconds, if needed.
- Spoon into a small Ziplock baggie and cut one tip off. Drizzle over the fudge squares.
- Let set. Store in a sealed container on the counter.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 163Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 43mgCarbohydrates: 20gFiber: 0gSugar: 19gProtein: 2g
*The post for this Caramel Coffee Fudge was first published on August 26, 2014. The photos were updated on October 1, 2019, and the post was republished on December 17, 2019.
Colleen Blair
I just made this. I did the coffee layer on the bottom. I let it set up for several hours. I just made the caramel layer, but it lookes incredibly thin. Will this thicken but just takes longer? I am praying it comes out as good as it looks and sounds. Thank you
Jocelyn
The caramel layer shouldn't be thin. Did you use the canned Dulce de Leche? It's super thick and sticky.
Michelle
Made some edits to bring down the sweetness. Switched white chocolate in the coffee layer to semi sweet and added 1/4 tsp salt to that layer. I added coffee to caramel layer (same amounts) and the 1/4 tsp of salt. I also added flaky salt to top with drizzle. Thanks for sharing the recipe! I entered it into the fair 🙂
Angie
I love this. So did my friends. I had some problems though. I followed your instructions and put it in the refrigerator overnight. When I took it out and cut it, several pieces fell apart due to the fact that they melted at the edges. The cuts in the middle were firm. I want to sell these. What did I do wrong?
Jocelyn
I'm glad you like this fudge. I would love to help, but I'm not quite sure what you mean about the edges being melted. Do you mean after pouring the coffee layer on the top of the caramel layer that the two mixed and melted together around the edge of the pan? If so, there is nothing you did wrong. The top layer was just a little too warm. You could always let it cool slightly before pouring it on top. I also usually trim all the edges off fudge and cookie bars, so there is a clean edge. I hope that helps.
Patti
Any suggestions for what to do with the leftover dulce du Leche and sweetened condensed milk?
My daughter picked this recipe and I'd like to find a way to avoid wasting any leftover ingredients.
Maybe I could add them to brownies or something...
Jocelyn
You could mix the two leftovers together and pour them over the top of a baked chocolate cake that has been poked with a fork or wooden spoon handle, then frost with Cool Whip. I hope that suggestion helps and you enjoy both!
Meghan Hodges
This fudge does taste just like caramel flavored coffee, but much sweeter like fudge typically is. I had to cut very small squares because that is all I could handle at one time. It is a delicious little square for sure, but it is very sweet. So, it is for you if you are a fudge lover, but as far as a dessert for one who doesn't love sweet stuff, maybe not for you. The flavor is spot on though. I really did like it. Thank you for the recipe.
Maria Shaw
I made & served this with coffee for my son’s birthday and our family went crazy over it!!! My father told me this recipe is definitely a keeper, and I agree. Thank you!
Suzanne
This looks delicious, thank you for sharing!
Debbie
Can you use brewed coffee instead of instant? This fudge is amazing looking can't wait to try it. I make lots of fudge at Christmas as gifts.
Jocelyn
I wouldn't recommend using brewed coffee in this recipe. The instant powder is mixed with only 1 teaspoon of water creating a thick coffee syrup that gets mixed in the sweetened condensed milk to flavor it. I hope that helps and that you enjoy making this fudge.
Debbie
Thank you but, no one in my family likes instant coffee so I wouldn't by it for a teas. But could you make this caramel chocolate using a teas of cocoa powder instead of coffee to make the paste? I already made the caramel fudge and your strawberry fudge such wonderfully delicious recipes.
Jocelyn
Yes, you could add some cocoa powder to the sweetened condensed milk to make it chocolate. Or you can buy chocolate sweetened condensed milk at most grocery stores.
Debbie
Great idea with the chocolate sweetened condensed milk. I haven't seen that at my grocery but, I could have overlooked it. Usually, I go to the store with a plan of what recipes I am going to make and just look for those ingredients but, that plan doesn't always go as planned lol. Thank you for your quick response hopefully I will have all 10 candy tins finished today. Have a very Merry Christmas to you and your family. I had about 5 of your recipes for different fudge, buckeyes, or peanut balls as we have always called them and of course regular chocolate fudge and peanut butter fudge. My kitchen kinda looked like Willy Wonka took over it .
Leah
I used the dulce de leche in the squeeze bottle from the international section at Walmart and my bottom layer was gooey and stringy and stuck to the foil! It did not set up but the top did! It was a mess! Not sure what happened!
Jocelyn
My guess is that the squeeze bottle dulce de leche is not the same as the canned version. I used the canned dulce de leche for this fudge. I'm so sorry it didn't turn out for you.