Caramel Coffee Fudge
Ingredients:
For the Caramel Layer:
2 cups white chocolate chips
2 tablespoons unsalted 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 unsalted butter
1/2 cup marshmallow cream
For the Topping:
1/4 cup dark chocolate melting wafers
Instructions:
Prepare the Pan:
Line an 8×8-inch baking dish with foil and set aside.
Make the Caramel Layer:
In a saucepan over low to medium heat, melt the white chocolate chips and butter. Once melted, stir in the Dulce de Leche until smooth. Add the marshmallow cream and stir until creamy.
Pour the caramel mixture into the prepared pan. Place in the refrigerator for 30 minutes or until slightly set.
Prepare the Coffee Layer:
Dissolve the instant coffee in hot water and stir it into the sweetened condensed milk until well combined. Set aside.
In a clean saucepan over low to medium heat, melt the white chocolate chips and butter. Stir in the coffee-infused condensed milk until smooth, then add the marshmallow cream and stir until creamy.
Pour this coffee mixture over the set caramel layer. Place in the refrigerator until fully set, for at least 4 hours or overnight.
Slice and Add Chocolate Drizzle:
Remove the fudge from the pan by lifting the foil. Peel off the foil and use a hot knife to cut the fudge into 36 squares. Let the fudge come to room temperature before adding the drizzle.
Melt the dark chocolate wafers in the microwave in 30-second intervals until smooth. Transfer to a small Ziplock bag and snip one corner to create a piping bag. Drizzle the chocolate over each square.
Serve and Store:
Allow the drizzle to set. Store the fudge squares in a sealed container at room temperature.
Nutritional Information:
Prep Time: 20 minutes Chill Time: 4 hours Total Time: 4 hours 20 minutes
Servings: 36 squares
#CaramelCoffeeFudge #CoffeeLovers #EasyDesserts #FudgeRecipes #SweetTreats