Dulce de Leche Espresso Fudge

If you’re tired of the same old fudge, this is your new best friend. It’s my favorite version of fudge — with hints of rich toasted caramel (dulce de leche) and coffee. If you’re not an espresso lover, don’t panic. This just has a teaspoon of espresso powder, so it’s more of a “hint” than a jittery Starbucks overload.

Go ahead and make this one early and freeze it. It thaws out perfectly in just a few hours! And it couldn’t be prettier — the perfect addition to your holiday cookie platter!

For the Dulce de Leche Layer:
2 cups white chocolate chips
2 Tablespoon butter
3/4 cup Dulce de Leche*
1/2 cup marshmallow cream

For the Coffee Layer:
1 teaspoon instant espresso powder (usually found near the instant coffee)
3 teaspoons 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 (I use the Ghiradelli melts found in the baking aisle)

*If you can’t find pre-made dulce de leche in the store, use this super easy method to make it. You can do this days/weeks in advance and just store in your pantry.

Line an 8×8 baking dish with foil. Set aside.

Place butter in a saucepan over low to medium heat. Let melt and add white chocolate chips (make sure you let the butter partially melt first; white chocolate is finicky when melting without a liquid fat). Stir until semi-smooth (some lumps are fine). Stir in the Dulce de Leche. Add the marshmallow cream and stir until creamy again.

Pour into the prepared pan. Place in the refrigerator for 30 minutes.

Stir together the hot water and instant espresso until dissolved. Stir into the sweetened condensed milk very well. Set aside.

For the next layer, place butter in a saucepan over low to medium heat. Let melt and add white chocolate chips. Stir until semi-smooth (some lumps are fine). Stir in the condensed milk/espresso mixture. 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)

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.

Heat the dark chocolate melts in the microwave for 30 seconds. Stir until creamy. Heat 15 more seconds, if needed.

Spoon into a small Ziplock baggie and cut one tip off. Drizzle over the fudge squares.
Let set. Store in a sealed container in the fridge.

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