What would YOU do for a piece of Salted Caramel Mocha Fudge? Rich chocolate with swirls of caramel and topped with sea salt, this easy fudge recipe is perfect for even a beginner!
Table of Contents
Why this Recipe Works
Love salted caramel? After how popular this Salted Caramel Brownie recipe was with all of you, I thought you’d probably love this easy fudge just as much.
- You don’t need a candy thermometer to make homemade fudge when you use the right combination of ingredients (and follow my instructions)
- Tastes every bit as good as the expensive fudge from a specialty candy store.
Bite into this velvety smooth fudge for an explosion of sweetness tempered by the perfect touch of saltiness. I love adding this to our list Christmas candy recipes!
- Espresso Powder – This deepens the flavor of the chocolate fudge layer. You can also substitute any strong instant coffee powder.
- Caramel bits – If you can’t find caramel baking bits, substitute 2 cups of soft caramel candies.
- Kosher salt – Kosher salt is coarser than table salt which makes it ideal for salted caramel fudge. Coarse sea salt will work as well.
Start by bringing sugar, vanilla, milk, butter and espresso powder to a rolling boil. Stir it constantly while you let it continue to boil for a full two minutes.
Pour the hot mixture over a bowl filled with marshmallows and chocolate morsels, then use your stand mixer to combine everything until the chocolate is melted and it forms a creamy, smooth fudge base.
While you let your stand mixer work on the fudge, melt the caramel candies with heavy cream in the microwave.
Pour the chocolate fudge mixture into a parchment-lined baking pan, then drizzle the caramel mixture on stop. Use a knife to swirl the caramel and fudge together.
Sprinkle the fudge with coarse salt and let it set in the fridge for at least 4 hours before slicing and serving.
PRO TIP: Love today’s treat? Try our salted caramel bark for an easy candy treat.
No, once it’s firmed up you can store it at room temperature (unless you like how it tastes cold, in which case feel free to keep it in the fridge).
I wouldn’t recommend it because the fine granules will sink into the caramel and you won’t get quite as much of a salted flavor.
No! For most of my fudge recipes, just make sure to bring the mixture to a nice strong boil and stir well as directed. No candy thermometer needed.
Fans of sweet and salty desserts: this fudge is for you! Rich and indulgent chocolate topped with caramel and a touch of salt makes a simple fudge recipe taste extra impressive.
Whip up a batch of this Salted Caramel Mocha Fudge tonight and tomorrow you’ll be everyone’s new best friend!
More Candy Recipes
- Cream Cheese Mints
- Graham Cracker Toffee
- Divinity Candy
- Oreo Fudge
- Butterfinger Fudge
- Salted Caramel Mocha Truffles
Salted Caramel Mocha Fudge
- 4 cups Granulated Sugar
- 1 cup Milk
- 1 teaspoon Pure Vanilla Extract
- 1 cup Unsalted Butter
- 1 tablespoon Espresso Powder
- 25 Regular Sized Marshmallows
- 11 ½ ounces Milk Chocolate Chips 1 package
- 12 ounces Semisweet Chocolate Chips 1 package
- 2 ounces Unsweetened Chocolate
- 1 bag Caramel Bits, Or about 2 cups caramels 11 oz
- 2 tablespoons Heavy Cream
- 1 tablespoon Kosher Salt
- In a large saucepan, combine sugar, milk, vanilla, butter and espresso powder.
- Bring to a boil over medium high heat, stirring constantly.
- Once boiling, keep at a rolling boil for two full minutes (still stirring).
- For this next step, I use a stand mixer with whisk attachment, but a hand mixer would work too.
- In a large bowl, combine marshmallows and chocolate.
- Pour hot mixture over these ingredients and blend until smooth. I turn my mixer on medium speed and allow it to blend for about 2-3 minutes, scraping down the sides of the bowl several times.
- While this is mixing, place your caramel and heavy cream in a microwave safe bowl and heat for 1-2 minutes, stirring every 30 seconds until melted and smooth. Set aside.
- Pour the creamy fudge mixture into a parchment paper lined 15inch x 10inch x 1inch baking sheet. Drizzle with hot caramel, using a knife to swirl it into the fudge.
- Sprinkle immediately with kosher salt (or coarse sea salt).
- Let set for 4 hours, or overnight.
- Cut into small bites and store for up to two weeks. ENJOY!
- Does this fudge need to be stored in the refrigerator? No, once it’s firmed up you can store it at room temperature (unless you like how it tastes cold, in which case feel free to keep it in the fridge).
- Can you use table salt instead of kosher salt? I wouldn’t recommend it because the fine granules will sink into the caramel and you won’t get quite as much of a salted flavor.
- Do I need a candy thermometer to make this fudge recipe? No! For most of my fudge recipes, just make sure to bring the mixture to a nice strong boil and stir well as directed. No candy thermometer needed.