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Tuesday, January 20, 2015

Caramel Mocha Cappuccino Fudge

Oh. Yes. I. Did. I took that A-M-A-Z-I-N-G Mocha Cappuccino Fudge recipe that I made a couple weeks ago and added ooey, gooey caramel swirled into each bite. Just when you thought it couldn't get any better....it just did!

One bite of this fudge and you'll feel like you're dining somewhere in Italy while sipping on a caramel macchiato cappuccino while watching all those Italian men walk by.

Hey, a girls gotta dream and that's what I'm dreaming of when I have this fudge {smile}.

Of course you might have your own versions of sugarplums dancing through your mind when you try this fudge but I'm willing to share mine with you too. After all, what kind of friend would I be if I didn't?

Back to this fudge, my mouth is watering as I try to come up with words to describe it to you....

creamy....buttery soft....and sweet...with a kiss of caramel and coffee.

It's like a little taste of heaven on your lips! But don't take my word for it, try it for yourself and let me know what it reminds you of.

Caramel Mocha Cappuccino Fudge


1 and ½ Tablespoons of instant coffee

1 Tablespoon hot water

½ cup unsalted butter, room temperature

2 cups granulated sugar

¾ cup heavy cream

1 teaspoon sea salt

1 - 12 ounce package of white chocolate chips

¼ cup semi-sweet chocolate chips

1 – 7 ounce jar marshmallow fluff

¼ cup caramels, each square quartered

1 teaspoon vanilla extract

1 candy thermometer

Sprinkle of sea salt before serving (optional)


Spray a 9” x 9” pan with nonstick spray and wipe excess off with a clean paper towel. Or you can grease the pan with butter. Set aside.

In a mug, add instant coffee and hot water and mix together until coffee is dissolved. Set aside.

In a medium saucepan, add butter, sugar, cream, and salt. Heat over medium heat, stirring continuously until butter melts and sugar dissolves.

Bring to a boil, continuing to stir, until temperature reaches 240F degrees (116C) on your candy thermometer.

After reaching 240F degrees (116C), remove pan from heat and add quartered caramels, both chocolate chips (semi-sweet and white), and marshmallow.

Continue to stir until caramel and chips are melted and marshmallow is blended. You can place on low heat to help melt the caramel, chips, and blend the marshmallow more easily. You want the caramel and chips completely melted.

Add vanilla to mixture while pan is away from the heat source.

Place about 1 to 2 cups fudge in a small bowl. Just eyeball it because the measurement doesn’t need to be exact. This is what makes the swirls in your fudge. Set aside.

Mix in the coffee with the original saucepan of fudge until it’s completely blended.

Quickly pour into prepared pan.

Place the fudge that you set aside earlier on top of coffee fudge mixture. Using a firm, thin spatula or butter knife, spread in thin swirling, circular patterns over coffee fudge, making sure not to over stir. Do this lightly over the top of the fudge.

Let cool at room temperature for at least 8 hours before cutting. You can place in refrigerator but keep in mind, it will be difficult to cut when cold.

If refrigerating, let warm to room temperature before cutting.

Best served at room temperature.

Before serving, sprinkle with a little sea salt for that Salted caramel flavor.

Can be stored in an airtight container for 2 weeks in the refrigerator.

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