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.
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!
- 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.
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!