There’s something utterly irresistible about the marriage of rich caramel and bold coffee in a silky, melt-in-your-mouth fudge. This Decadent Caramel Coffee Fudge brings together the deep, roasted notes of espresso with buttery caramel swirls, creating a confection that’s both sophisticated and indulgent. Whether you’re a coffee lover looking for your next sweet fix or simply craving a homemade treat that feels special, this fudge delivers on every level. The best part? It comes together in about 45 minutes and yields just the right amount for a small gathering or a week of personal indulgence.
Unlike traditional fudge recipes that can be finicky and require a candy thermometer, this version is surprisingly approachable for home cooks. The caramel layer adds a gorgeous visual swirl and a delightful contrast in flavor, while the coffee-infused base keeps things balanced and not overly sweet. Perfect for gifting, serving at intimate dinner parties, or simply enjoying with your afternoon espresso, this fudge is a showstopper that tastes as impressive as it looks.
Why I Love These
The combination of coffee and caramel creates an adult-friendly sweetness that’s complex and never cloying, making each bite feel like a true indulgence.
This fudge sets beautifully without any guesswork, giving you that perfect creamy texture that slices cleanly and melts on your tongue.
I make this whenever I need an impressive homemade gift or want to treat myself to something special with my morning coffee—it elevates any moment.
Ingredients
- 1 cup (200g) granulated sugar.
- 1/2 cup (120ml) heavy cream.
- 1/2 cup (120ml) whole milk.
- 1 teaspoon pure vanilla extract.
- 1 cup (250g) semisweet chocolate chips.
- 1 cup (120g) chopped walnuts (optional).
- 2 tablespoons instant coffee powder.
- 1 teaspoon sea salt.
- 1 cup (240g) caramel sauce.
How To Make
- Line an 8-inch square baking pan with parchment paper.
- In a medium saucepan, combine the sugar, heavy cream, and whole milk. Place over medium heat and cook, stirring occasionally, until the sugar dissolves.
- Increase the heat to medium-high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature.
- Reduce the heat to medium-low and simmer until the mixture reaches 235°F (118°C), the soft-ball stage.
- Remove the saucepan from the heat and stir in the chocolate chips until they are melted and the mixture is smooth.
- Stir in the vanilla extract, coffee powder, and sea salt.
- Pour the mixture into the prepared baking pan and smooth the top.
- Drizzle the caramel sauce over the top of the fudge.
- Let the fudge cool to room temperature, then refrigerate until set, about 2 hours.
- Cut into squares and serve.
Nutrition
This fudge is a rich, indulgent treat best enjoyed in moderation. Each piece is calorie-dense due to the chocolate, condensed milk, and butter, providing quick energy and a satisfying sweet fix. It’s ideal for those moments when you want a small, luxurious dessert rather than a lighter snack.
The coffee adds a subtle caffeine boost, while the chocolate provides antioxidants and a mood-lifting effect. To lighten the recipe slightly, you can use dark chocolate chips with a higher cacao percentage, which will reduce sugar and add more intense chocolate flavor. For a richer version, swap in white chocolate or add chopped nuts for healthy fats and texture.
This fudge contains dairy (condensed milk, butter, cream) and may contain soy lecithin from chocolate chips. For a dairy-free version, use coconut condensed milk, vegan chocolate chips, and coconut cream. Those with caffeine sensitivity can substitute decaf instant coffee or omit the espresso powder entirely for a pure caramel chocolate fudge.
Tips & Variations
- Make the fudge up to a week ahead and store it in the fridge—it actually tastes better after a day or two as the flavors meld together beautifully.
- For a mocha hazelnut twist, fold in chopped toasted hazelnuts and add a teaspoon of hazelnut extract along with the vanilla.
- To make it gluten-free, simply ensure your caramel sauce and chocolate chips are certified gluten-free (most are, but always check labels).
- Try adding a tablespoon of bourbon or Irish cream liqueur to the fudge base for an adults-only boozy variation.
- Swap the caramel for dulce de leche or peanut butter for entirely different flavor profiles that still pair wonderfully with coffee.
Ways To Serve Them
- Plate a few squares alongside freshly brewed espresso or a cappuccino for an elegant after-dinner coffee course.
- Package individual pieces in small boxes or cellophane bags tied with ribbon for thoughtful homemade gifts during the holidays.
- Crumble a piece over vanilla ice cream or gelato for an instant sundae with gourmet flair.
- Serve on a dessert platter with fresh berries, whipped cream, and biscotti for a beautiful spread at brunch or a dinner party.
Proper Storage
- Fridge: Let the fudge cool completely, then store cut squares in an airtight container with parchment paper between layers to prevent sticking. It will keep fresh for up to 2 weeks in the refrigerator.
- Freezer: This fudge freezes beautifully for up to 3 months. Wrap individual pieces or the whole slab tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw in the fridge overnight before serving.
- Reheat: Fudge is best enjoyed chilled or at room temperature—no reheating needed. Simply remove from the fridge 10–15 minutes before serving to let it soften slightly for the creamiest texture.
Ingredients
- 1 cup (200g) granulated sugar.
- 1/2 cup (120ml) heavy cream.
- 1/2 cup (120ml) whole milk.
- 1 teaspoon pure vanilla extract.
- 1 cup (250g) semisweet chocolate chips.
- 1 cup (120g) chopped walnuts (optional).
- 2 tablespoons instant coffee powder.
- 1 teaspoon sea salt.
- 1 cup (240g) caramel sauce.
Steps
- Line an 8-inch square baking pan with parchment paper.
- In a medium saucepan, combine the sugar, heavy cream, and whole milk. Place over medium heat and cook, stirring occasionally, until the sugar dissolves.
- Increase the heat to medium-high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature.
- Reduce the heat to medium-low and simmer until the mixture reaches 235°F (118°C), the soft-ball stage.
- Remove the saucepan from the heat and stir in the chocolate chips until they are melted and the mixture is smooth.
- Stir in the vanilla extract, coffee powder, and sea salt.
- Pour the mixture into the prepared baking pan and smooth the top.
- Drizzle the caramel sauce over the top of the fudge.
- Let the fudge cool to room temperature, then refrigerate until set, about 2 hours.
- Cut into squares and serve.
Nutrition (per serving)
- Calories: 200 kcal
Notes
- Make the fudge up to a week ahead and store it in the fridge—it actually tastes better after a day or two as the flavors meld together beautifully.
- For a mocha hazelnut twist, fold in chopped toasted hazelnuts and add a teaspoon of hazelnut extract along with the vanilla.
- To make it gluten-free, simply ensure your caramel sauce and chocolate chips are certified gluten-free (most are, but always check labels).
- Try adding a tablespoon of bourbon or Irish cream liqueur to the fudge base for an adults-only boozy variation.
- Swap the caramel for dulce de leche or peanut butter for entirely different flavor profiles that still pair wonderfully with coffee.