Caramel and coffee layers come together in a fun new fudge recipe. This Caramel Coffee Fudge is perfect for making and eating when you need a special treat. I do suggest giving most of it away though because it is extremely delicious.
I have decided that I cannot make fudge without layers. Seriously, it just doesn’t happen without the layers!
Every time I go to 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 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 thinking and dreaming for the Starbuck’s Salted Caramel Mocha! Fingers crossed that comes back very, very soon!
So, I had to add a coffee layer to the caramel fudge then. I mean I just had to, right?
So here we are with a fun fudge 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! 🙂
I seriously could not stay out of this fudge!
Yes, I know I’m supposed to be staying strong on this whole no sugar thing, but dang it! It was Caramel Coffee Fudge! I had to try it…then I had to have a little bite more, which led to needing more “bites”. You know where this is going, right? Wrong!!!
Lucky for me I had a reason for making a fun new treat! Our church takes a special lunch over to the elementary school for the teachers every quarter. This week we wanted to say thank you for all the work you will do this year with the students from our community.
I pulled out my die cut machine and the Party Flag Inserts die cut pack from WR Memory Keepers/Life Style Crafts and used the smallest round die to make a cute label for each piece of fudge.
The little slit that the die cut makes is just perfect for sliding these labels onto a paper straw. I knew this striped paper straw obsession I have would come in handy for more things than just pictures of cute food.
Delicious layered fudge…check.
Fun and cute labels…check.
Getting the fudge out of the house before eating it all…check, check, check!!!!
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EMAIL SUBSCRIPTION
Caramel Coffee Fudge
Ingredients
For the Caramel Layer
- 2 cups white chocolate chips
- 2 Tablespoon butter
- 3/4 cup Dulce de Leche
- 1/2 cup marshmallow cream
For the Coffee Layer
- 2 teaspoons instant coffee
- 1 teaspoon hot water
- 1/2 cup sweetened condensed milk
- 2 cups white chocolate chips
- 2 Tablespoons butter
- 1/2 cup marshmallow cream
For the Topping
- 1/4 cup dark chocolate chips
- 1/2 teaspoon shortening
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 chips and shortening in the microwave for 1 minute. Stir until creamy.
- 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. Makes 36 pieces of fudge.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving:Calories: 161 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 11mg Sodium: 43mg Carbohydrates: 20g Fiber: 0g Sugar: 19g Protein: 2g
More fun recipes to enjoy caramel and coffee together:
*I am a studio member for We R Memory Keepers/Lifestyle Crafts. I am sent products in exchange for sharing fun projects on my blog. No other compensation is given. All opinions are 100% my own.
Librarian+Lavender says
August 26, 2014 at 11:01 AMThis looks so delicious! I love the layers, they’re making it look really cheerful!
[email protected]+Chez+CateyLou says
August 26, 2014 at 11:06 AMI love layers! It makes the fudge look so pretty, and you can combine such amazing flavors! Caramel and coffee fudge sounds amazing!
[email protected]+Life,+Love+and+Sugar says
August 26, 2014 at 11:21 AMI know exactly what you mean – one flavor is way to simple. Gotta add multiple layers. 😉 And that first bite is lethal – always leads to more! I love your cute labels!
Mir says
August 26, 2014 at 11:35 AMOh my good heavens. This fudge is off the hook! I would totally need to give it away or risk eating it all. Fudge is the best!!
Anna @ Crunchy Creamy Sweet says
August 26, 2014 at 11:59 AMI love coffee desserts and this fudge is calling my name! Pinned!
[email protected]+Annie's+Noms says
August 26, 2014 at 1:07 PMThis looks fab! Caramel and coffee together is one of my favourite flavour combos!
Amy @ the anorexic chef says
August 26, 2014 at 1:09 PMThese look like perfect miniature desserts! I think I’d have a hard time giving them away! Beautiful photos too 🙂
Becca from It's Yummi! says
August 26, 2014 at 1:20 PMThere’s really only one word for a dessert that mixes caramel with coffee… AHH-MAZING!
Andi @ The Weary Chef says
August 26, 2014 at 2:51 PMI so love all your coffee recipes, Jocelyn! I can see how this fudge would be dangerous. Now that my boys are back in school, I am home alone too much to be trusted with a batch of caramel coffee fudge 😉
Laura+O+|Petite+Allergy+Treats says
August 26, 2014 at 3:03 PMOk, you have some serious will power girl! I would have devoured half of the pan before remembering to stop. 😀 Love the layers, definitely more fun and interesting!
Karly says
August 26, 2014 at 8:38 PMCaramel and coffee just belong together. Especially in fudge.
Amanda says
August 26, 2014 at 9:40 PMI need to make this now!!
Kelly+-+Life+Made+Sweeter says
August 27, 2014 at 6:43 AMYou make the prettiest fudge Jocelyn 🙂 I love the layers, definitely more fun with flavor combos! I would have a hard time not devouring this whole batch – I am a sucker for pretty looking fudge! Pinned 🙂
Paula says
August 27, 2014 at 7:32 AMLove the layers, I don’t drink coffee, but love the flavor in desserts!
[email protected]+Chocolate+with+Grace says
August 27, 2014 at 7:44 AMThis is a heavenly combination for fudge!
[email protected] says
August 27, 2014 at 8:11 AMYou are the queen of fudge! And you always make it look absolutely gorgeous. Love that drizzle on these! Pinned 🙂
Christie+-+Food+Done+Light says
August 27, 2014 at 8:23 AMSo smart to have an exit plan for delicious treats like this. I love the flavor combination and the flags are so cute. I am sure this was a big hit.
[email protected]+Shards+of+Lavender says
August 27, 2014 at 8:26 AMThanks for adding the coffee layer! I love caramel alone, but with coffee, it’s a definite must make…
Jessica @ A Kitchen Addiction says
August 27, 2014 at 9:43 AMI love all of your coffee desserts and treats! This fudge sounds so good!
Betsy | JavaCupcake.com says
August 27, 2014 at 10:18 AMI love everything about this fudge!! Seriously… coffee, caramel… ohhh yeah! Oh… and the thanks a latte toppers, too cute for words!! Great job with these! 🙂
[email protected]+ShugarySweets says
August 27, 2014 at 10:37 AMWhat a gorgeous layered fudge recipe. And with coffee? Sounds perfect to me 🙂
[email protected]+In+Katrina's+Kitchen says
August 27, 2014 at 11:08 AMThanks a latte …freaking cute! I would love to be the recipient of this killer fudge! Gorgeous!!
Jennifer says
August 27, 2014 at 8:22 PMLooks amazing, I love coffee and caramel together and fudge, well, it runs in my blood stream.
One question, when you’re slicing squares of layered fudge, do you ever have trouble with the layers separating? Any solution or things to avoid? Thanks.
Jocelyn Brubaker says
August 27, 2014 at 10:02 PMFudge is a main stay here too 🙂 I have not had trouble with any of the ones I have made separating when cutting. I think the key is to not let the first layer completely cool and harden. You want it to get slightly harder, so the two layers don’t mix, but still soft so they harden together. I hope that made sense 🙂
Jennifer says
August 27, 2014 at 10:56 PMThank you, that does make sense 🙂
Krystle(Baking+Beauty) says
August 27, 2014 at 10:52 PMPffft single layered fudge is boring! This layered version looks so rich and yummy! Pinned.
[email protected]+Lovely+Little+Kitchen says
August 28, 2014 at 11:13 AMThose layers really do steal the show! How fun with those cute labels too!
Julie says
August 29, 2014 at 1:17 PMMy mouth is watering just looking at this. I’m pinning so I can give it a go for Christmas presents later in the year. Thanks
Jess @ On Sugar Mountain says
August 30, 2014 at 3:41 PMBut I love the layers! They always look so pretty in your photos and the flavor combos are always to die for. Coffee and caramel? Yes please! 😀
Chels+R. says
September 2, 2014 at 12:17 AMI am so going to make these for the hubs. These look awesome.
Marianna S. says
September 2, 2014 at 8:55 AMThis sounds so delicious and is very pretty also. My one question is about the dulce de leche though, is this in a can similar to sweetened condensed milk? Not sure I have seen this in my grocery store but I am in a rural area. OH well.
Jocelyn Brubaker says
September 2, 2014 at 8:57 AMThe Dulce de Leche does come in a can like sweetened condensed milk. I usually find it in the aisle of my grocery store that carries the Mexican food items. I hope you can find it.
Amanda @Illustrious Confections says
September 2, 2014 at 10:11 PMThese look great, and of course so much more detailed with the layers! I love caramel fraps at Starbucks and I’m thinking I would love these as well!
Mary says
November 4, 2014 at 11:17 PMwow – what a delicious looking recipe! Did you use real white chocolate chips or vanilla baking chips? The use of both sweetened condensed milk & marshmallow seems like it would be way too sweet especially with white choc/vanilla chips but since you tested it I’m sure it will be okay.
Jocelyn Brubaker says
November 5, 2014 at 6:36 PMI used Nestle white baking chips for the fudge. It’s fudge, so yes it is pretty sweet. But all the flavors work together to keep it from being overwhelmingly sweet…if that makes sense 😉
Teighlor says
November 11, 2014 at 1:14 AMI couldn’t find dulce de Leche at my Walmart so I just used smuckers caramel in the jar and my caramel layer was like glue. I could hardly get it off the foil! Do you think that’s why?
Jocelyn Brubaker says
November 11, 2014 at 9:21 AMYes, caramel topping and Dulce de Leche are both very different products. The Dulce de Leche is actually in the Mexican food aisle…I know most Walmart stores do carry it.
Teighlor says
November 11, 2014 at 3:12 PMI was so upset! This is the best fudge I’ve ever tasted lol it was just so hard to get off! Thank you!!!
María del Refugio Figueroa Monroy says
November 17, 2014 at 5:20 PMTanks for de recipe, se ve D-E-L-I-C-I-O-S-O-S. GRACIAS!!!
Caroline says
November 25, 2014 at 3:33 PMWhat is marshmallow cream? Is it the same as marshmallow fluff??
Jocelyn Brubaker says
November 25, 2014 at 5:13 PMYes, it is the same product…different brands call it different names 🙂
Danijela says
November 26, 2015 at 2:27 AMBeautiful recipe. Pin!
Michel M says
December 15, 2015 at 7:38 PMWhat would you say the shelf life is for this fudge? Wondering if I can make it a little bit in advance for the holidays? Also, does it matter what kind of pan, glass, vs metal? Thanks.
Jocelyn says
December 16, 2015 at 11:08 PMHow long in advance are you going to make it? It should keep for a few days in a tightly sealed container. You an also freeze the entire block if you are making it really far ahead, then thaw and cut it before serving. It doesn’t matter what pan you use…just line it with foil, so the fudge lifts out easily. I hope you enjoy it!
Michel M says
December 19, 2015 at 9:12 PMThanks!
Michel M says
March 19, 2016 at 1:26 PMHow long do you normally leave your fudge in the fridge after the second layer? I know it says 4 hrs or overnight, but was wondering what you personally do? I left it in for 4 hrs, but it still seemed a little sticky when I was trying to cut it.
Jocelyn says
March 19, 2016 at 3:23 PMThe longer you let it sit, the better. I almost always let mine sit overnight. It should harden up quicker with it in smaller pieces too.
Kathy says
November 27, 2016 at 11:49 AMWhat is the “dulcet DE leche” you use in the recipe? Is it a canned item with the other canned milk?
Jocelyn says
November 27, 2016 at 3:13 PMDulce de leche is canned caramel and you can find it in the international aisle of most stores.
Amy L. Schiemer says
December 12, 2016 at 8:28 PMHi Jocelyn! I am making teacher gifts for the holidays and this is a no brainer! I could not find Dulce De Leche in a can (I’ve looked everywhere and gave up) so I am making it out of sweetened condensed milk, my question is do I need a thick or more liquid version to make it easier to mix? Thank you so much for such a fun recipe!
Jocelyn says
December 13, 2016 at 9:48 AMDulce de leche can be kind of hard to find in the grocery store. It is always in the international aisle with that type of food. You can make this fudge using the same amount of sweetened condensed milk in the caramel layer. It will just be a vanilla coffee fudge then. I hope you enjoy it!
Anne-marie Mulligan says
April 21, 2017 at 9:14 AMThanks, I made these over the last couple of days. Fluff/Marshmallow cream is not a readily available ingredient in Australia so I made my own. I did not use the dulce de leche, just condensed milk. It looks beautiful and the use of marshmallow cream makes it easier to layer. Thanks for a lovely recipe. I wish I could upload my picture to share but I can’t.