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 together.
I do suggest giving most of this sweet treat away because it is hard to resist.
I have decided that I cannot make fudge without layers. Seriously, it just doesn't happen without the layers!
Lately, every time I make fudge it ends up having 2-3 layers in it. This fudge was going to be just caramel, but then I started thinking of all the ways I could make it more interesting.
My first thought was salted caramel fudge because, well, because I seriously have been addicted to that goodness ever since I made these Salted Caramel Mocha Brownie Cups.
Then that got me craving a homemade Salted Caramel Mocha Latte! So, I had to add a coffee layer to the caramel fudge then. I mean, I just had too, right?
So here we are with another easy fudge recipe that has two layers now. But even that still wasn't enough for me.
A drizzle of chocolate gave it just the last layer of perfection that it needed. Crazy much? Yes, I know that I am! Crazy about chocolate (and fudge) that is!
I seriously could not stay out of this coffee fudge! It was just as good as this Cappuccino Fudge!
Yes, I know I'm supposed to be staying strong on this whole limiting sugar thing, but dang it! It was Caramel Coffee Fudge! I had to try one little bite, which led to needing more "bites". You know where this is going, right?
Lucky for me I had a reason for making this amazing layered coffee fudge recipe! Our church takes a special lunch over to the teachers at our local elementary school every quarter. This week we wanted to say "thank you for all the work you will do this year".
How to make the Best Caramel Coffee Fudge:
- Line an 8x8 pan with foil. This will make it easier to remove the fudge later and cut it into nice neat squares.
- 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 the prepared pan and refrigerate for 30 minutes.
- 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 gently on top of the caramel layer and spread out.
- Refrigerate for a few hours or overnight before cutting into squares.
- Drizzle with melted chocolate to add a little bit of pizzaz. (see the full recipe below)
Pro Tip: To cut this fudge in clean neat squares, run a sharp knife under hot water, then dry it off. Do this between each cut.
To decorate the Caramel Coffee Fudge for the teachers, I pulled out my craft making supplies and created a cute label for each piece of fudge. (This particular die cut isn't available anymore, but there are lots of fun straw toppers that you could use instead.)
More of the Best Fudge Recipes you may enjoy:
Pretzels and candy bars swirled in this easy Caramel Peanut Butter Pretzel Fudge add a fun crunch and chew to each creamy square.
This fun swirled No Fail Orange Creamsicle Fudge will add a pretty flair to your holiday dessert tables.
White Chocolate Peanut Butter Cup Fudge has two layers of fudge and lots of peanut butter cups!
This easy Strawberry Rocky Road Fudge is loaded with marshmallows, pecans, and chocolate chunks.
A pan of this easy Chocolate Peppermint Fudge will steal the spotlight at any party when you show up with it on your cookie trays.
This Key Lime Fudge recipe is the perfect blend of sweet and sour!
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 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 butter
- ½ cup marshmallow cream
For the Topping
- ¼ cup dark chocolate melts
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.
- 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 melts 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.
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.