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

Ingredients

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)

Directions

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.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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 Shared with: Freedom Fridays with All My Bloggy Friends #67

Candied Ginger

As promised, here is the recipe for making candied ginger at home for a lot less than they sell it in the stores.

Have you ever tried candied ginger? Or yet making your own candied ginger at home?

I wanted to make my own candied ginger for my Gingerbread Cake and saw the price of what they were asking for it at my local grocery store, about $12.00 for a small spice jar! Unbelievable, $12.00! I knew there had to be a way to make it myself for a whole lot less. And I was right.

The cost to make your own candied ginger at home is less than $5.00. All you need is ginger root, sugar, and about 20 minutes of your time. That's it! Well, a food scale too, but lucky for me, I already had one of those.

The only recipe I could find for making candied ginger was for making one pound of candied ginger. I don't know about you, but one pound of candied ginger is way too much for me and I didn't need that much. So I've streamlined the recipe so you can make it for any amount you want.

It's so easy to make, I can't believe I've never had candied ginger before. And after learning how to make it, it's definitely not going to be my last batch here.

The best part about making this at home, is getting to suck on the spoon after your finished! The spoon becomes a giant candied ginger lollipop!

See, there is fun to making foods yourself at home {smile}.

Candied Ginger

Makes 2 ounces of candied ginger

Ingredients

2 and ½ cups water

2 ounces fresh ginger, peeled and sliced*

2 ounces granulated sugar (2 ounces = 4 Tablespoons or  ¼ cup sugar)

Wax paper

Directions

Add water and prepared ginger into a small saucepan. Bring to boil and continue boiling for another 15-20 minutes or until ginger has softened.

Remove saucepan from heat and let cool to room temperature.

Pour off ginger infused water into a separate container. Set aside.

Add ¼ cup of the ginger infused water back into the saucepan along with the granulated sugar and the pieces of softened ginger.

Over medium to high heat, bring to a boil, stirring constantly so the sugar does not burn.

Once sugar water starts to boil, turn heat down to medium.

Continue stirring while sugar water boils until it begins to evaporate and starts to resemble a dry, crystallizing boil, about 15-20 minutes.

Once you notice this, remove pan from heat and quickly place candied ginger on wax paper.

Let cool completely before eating.

Can store in an air tight container for up to two weeks.

Inspired by ~ Alton Brown's  Candied Ginger Recipe

*Helpful Hints*

- I stored mine in the refrigerator to prevent it from becoming soggy. At room temperature I noticed the sugar started melting and losing the dry crumbles.

- *Slice ginger into small bits because in large bites, the candied ginger has quite a bite of spiciness, almost like pepper.*

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Savoring Saturdays #47