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Best Caramel Coffee Fudge

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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.

Caramel Coffee Fudge - layers of caramel and coffee fudge with a chocolate drizzle makes this easy fudge irresistible! Make this fun recipe for holiday parties!

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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 to0, right?

Caramel Coffee Fudge - this easy fudge has layers of caramel and coffee fudge topped with chocolate drizzles. Easy no bake treat to make for holiday parties!

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!

Caramel Coffee Fudge - a layer of coffee fudge on top of caramel fudge is a very good idea. Chocolate drizzles make it pretty and tasty. Great recipe for holiday parties!

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”.

Caramel Coffee Fudge - caramel and coffee fudge layers with extra chocolate drizzles is a fun no bake treat for holiday parties!

How to make the Best Caramel Coffee Fudge:

  1. Line an 8×8 pan with foil. This will make it easier to remove the fudge later and cut it into nice neat squares.
  2. Melt the butter and white chips in a saucepan over low heat. Stir until melted and creamy. 
  3. Stir in the dulce de Leche and marshmallow cream and stir again.
  4. Pour into the prepared pan and refrigerate for 30 minutes.
  5. Whisk together the water and instant coffee. Stir it into the sweetened condensed milk and set aside.
  6. Melt more white chips and butter in a clean pan until melted and creamy.
  7. Stir in the coffee condensed milk and marshmallow cream and stir until creamy.
  8. Pour gently on top of the caramel layer and spread out.
  9. Refrigerate for a few hours or overnight before cutting into squares.
  10. 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.)

Caramel Coffee Fudge - this easy fudge recipe has layers of caramel and coffee fudge drizzled with more chocolate! It's a great recipe to make for holiday parties!

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 - drizzles of chocolate add a fun flair to the layers of coffee and caramel fudge! Make this easy no bake recipe for holiday parties!

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Yield: 36 squares

Caramel Coffee Fudge

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.

Prep Time 45 minutes
Total Time 45 minutes

Ingredients

For the Caramel Layer

  • 2 cups white chocolate chips
  • 2 Tablespoon butter
  • 3/4 cup canned 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 melts

Instructions

  1. Line an 8x8 baking dish with foil. Set aside.
  2. Place the white chips and butter in a saucepan over low to medium heat. Let melt.
  3. Stir in the Dulce de Leche and stir until creamy. Add the marshmallow cream and stir until creamy again.
  4. Pour into the prepared pan. Place in the refrigerator for 30 minutes.
  5. Stir together the hot water and instant coffee until dissolved. Stir into the sweetened condensed milk very well. Set aside.
  6. Place the white chips and butter in a clean saucepan over low to medium heat. Let melt.
  7. Stir in the coffee sweetened condensed milk and stir until creamy.
  8. 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)
  9. 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.
  10. Heat the dark chocolate melts in the microwave for 30 seconds. Stir until creamy. Heat 15 more seconds, if needed.
  11. Spoon into a small Ziplock baggie and cut one tip off. Drizzle over the fudge squares.
  12. Let set. Store in a sealed container on the counter.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 163Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 43mgCarbohydrates: 20gFiber: 0gSugar: 19gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Fudge and Candy
Caramel Coffee Fudge - chocolate drizzles add a sweet and pretty look to the layers of caramel and coffee fudge. Make this easy no bake recipe for holiday parties!

*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.

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Comments

  9. Andi @ The Weary Chef says

    I 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 😉

    Reply

  23. Jennifer says

    Looks 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.

    Reply

    • Jocelyn Brubaker says

      Fudge 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 🙂

      Reply

  29. Marianna S. says

    This 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.

    Reply

  31. Mary says

    wow – 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.

    Reply

    • Jocelyn Brubaker says

      I 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 😉

      Reply

  32. Teighlor says

    I 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?

    Reply

  36. Michel M says

    What 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.

    Reply

    • Jocelyn says

      How 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!

      Reply

  37. Michel M says

    How 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.

    Reply

  39. Amy L. Schiemer says

    Hi 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!

    Reply

    • Jocelyn says

      Dulce 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!

      Reply

    • Aunt Charley says

      You can simmer sweetened condensed milk in the can to make caramel. Remove label from can and place the can into a deep pot. Cover with hot water. Bring to a simmer. You will need to simmer it for about 3 hours so put plenty of water so it doesn’t boil down to allow the top to be above the water at all. Set a clock for every 20 minutes or so to check the water level. If more after meds to be added you will need to boil it before adding it so it boils continuously. After 3 hours remove can, dry it off, open it and there you have a good thick caramel sauce. This will keep m a jar for quite a while so you can make it ahead if needed. (If the water boils down below the top for the can it can explode and you will have a big mess.)

      Reply

  40. Anne-marie Mulligan says

    Thanks, 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.

    Reply

  41. Leah says

    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!

    Reply

    • Jocelyn says

      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.

      Reply

  42. Debbie says

    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.

    Reply

    • Jocelyn says

      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.

      Reply

      • Debbie says

        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.

        Reply

        • Jocelyn says

          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.

          Reply

          • Debbie says

            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 .

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