Salted Caramel Mocha Fudge

What would YOU do for a piece of Salted Caramel Mocha Fudge? One piece of this fudge, and you’re going to keep wanting more! Easy recipe and perfect for holidays.

Salted Caramel Mocha Fudge: delicious recipe for a fun treat any time of year!

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.

The base recipe of this Salted Caramel Fudge might look familiar if you’ve been reading here for a while. It’s based on my Fannie May Fudge with a layer of creamy caramel and coarse salt on top.

You don’t need a candy thermometer to make homemade fudge when you use the right combination of ingredients (and follow my instructions) AND it 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 this one for Christmas!

Salted Caramel Mocha Fudge: delicious recipe for a fun treat any time of year!

Ingredient Notes

  • 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.

Instructions

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.

Recipe FAQs

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.

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!

Yield: 60

Salted Caramel Mocha Fudge

Prep Time 15 minutes
Cook Time 4 minutes
Additional Time 4 hours
Total Time 4 hours 19 minutes

What would YOU do for a piece of Salted Caramel Mocha Fudge? One piece of this fudge, and you're going to keep wanting more! Easy recipe and perfect for holidays.

Ingredients

  • 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 (11 oz bag) Caramel Bits, Or about 2 cups caramels
  • 2 tablespoons Heavy Cream
  • 1 tablespoon Kosher Salt

Instructions

    1. In a large saucepan, combine sugar, milk, vanilla, butter and espresso powder.
    2. Bring to a boil over medium high heat, stirring constantly.
    3. Once boiling, keep at a rolling boil for two full minutes (still stirring).
    4. For this next step, I use a stand mixer with whisk attachment, but a hand mixer would work too.
    5. In a large bowl, combine marshmallows and chocolate.
    6. 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.
    7. 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.
    8. 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.
    9. Sprinkle immediately with kosher salt (or coarse sea salt).
    10. Let set for 4 hours, or overnight.
    11. Cut into small bites and store for up to two weeks. ENJOY!

Notes

  • Can be frozen!

Nutrition Information:

Yield:

60

Serving Size:

1

Amount Per Serving: Calories: 184Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 135mgCarbohydrates: 29gFiber: 1gSugar: 26gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 19, 2014

Comments & Reviews

  1. I loved reading the recipes, they sound wonderful! I collect recipes that I like and make then all! My only complaint is that your recipes aren’t printable. I love to print several of these and try them.

  2. Hello!

    I would love to try this recipe this Christmas. I don’t have espresso powder handy, would cocoa powder work? And does caramel sauce work with this recipe as well? I have a lot of that handy.
    Thank you!

    1. Espresso powder is what gives this fudge a hint of coffee, so cocoa powder wouldn’t really be a good substitute. Caramel sauce is going to be pretty thin, and it won’t harden up like the melted caramels would. Sorry!!

  3. Aimee,,, LOVE your recipies. Does the fudge have to have the WHOLE MARSHMALLOWS or can miniature be used?

  4. I’m not a fan of mocha flavor,can I substitute it with cocoa or just leave it out? Otherwise this sounds awesome!

  5. I can never get enough of salted caramel so love that you are sharing all these goodies with them. This fudge looks incredible! Love the caramel mocha flavor combination!

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