Caramel Coffee Fudge (Print Version)
# Ingredients:
01 -
Half a cup of marshmallow fluff.
02 -
Two tablespoons of butter, preferably unsalted.
03 -
A couple of teaspoons of coffee powder.
04 -
One cup of rich sweetened condensed milk.
05 -
Quarter cup of dark chocolate melting discs.
06 -
Two cups of smooth white chocolate chips.
07 -
Half a teaspoon of hot water for mixing coffee.
08 -
Three-fourths of a cup of canned caramel, known as Dulce de Leche.
09 -
An extra half-cup of marshmallow fluff for layering.
10 -
Another set of two cups of white chocolate chips.
11 -
Another couple of tablespoons of butter, unsalted.
# Instructions:
01 -
Use aluminum foil to fully line an 8x8-inch pan and put it aside for now.
02 -
On low to medium heat, gently melt the butter and the white chocolate chips together in a saucepan.
03 -
Mix the Dulce de Leche into the melted chocolate mixture until it’s smooth and silky. Then fold in the marshmallow fluff and stir well.
04 -
Spread the caramel mix evenly in the prepared pan, then chill it in the fridge for around 30 minutes or until it begins to firm up slightly.
05 -
In a small dish, dissolve the instant coffee powder into the hot water. Mix this coffee liquid into the sweetened condensed milk until blended, and set it aside.
06 -
In another clean saucepan, melt the second batch of butter and white chocolate chips over low to medium heat.
07 -
Stir the coffee-infused condensed milk into the melted chocolate mixture. Fold in the marshmallow fluff and mix until smooth.
08 -
Pour this coffee-flavored fudge mixture over the lightly set caramel layer in your pan. Let it chill in the fridge for 4 hours or overnight until completely firm.
09 -
Take the fudge, still wrapped in foil, out of the pan. Remove the foil, cut the fudge into 36 squares with a warm knife, and then let the pieces come up to room temp.
10 -
Melt the dark chocolate discs in the microwave, checking and stirring every 15 seconds. Pour this melted chocolate into a small plastic bag, snip a corner of the bag, and drizzle it over the fudge squares.
11 -
Give the chocolate drizzle time to firm up, then store the fudge squares in a sealed container at room temperature.
# Notes:
01 -
For perfect cuts, heat your knife under hot running water, dry it, and then slice the fudge cleanly.
02 -
Want some variety? Add a sprinkle of flaky sea salt or crushed coffee beans on top for a satisfying crunch and flavor change.