Salted Caramel Mocha Fudge
Recipe type: Dessert
 
So easy Salted Caramel Mocha Fudge, made completely in the microwave in just minutes. A perfect combination of coffee-chocolate fudge and caramel fudge, sprinkled with sea salt.
Ingredients
Mocha Layer:
  • 3 cups (18 ounces) semi-sweet chocolate chips
  • 14-ounce can sweetened condensed milk
  • 4 tbsp. unsalted butter, cut into 8 pieces
  • 2 tsp. instant espresso powder
  • 1 tsp. vanilla extract
Salted Caramel Layer:
  • 12 ounces (2 cups) good-quality white chocolate chips (I used Ghirardelli) or 12 ounces good quality white baking chocolate, chopped into small pieces
  • 14-ounce can Dulce de Leche*
  • ½ tsp. coarse sea salt, for sprinkling
Directions
Make the Mocha Layer:
  1. Lightly spray a 13x9-inch baking dish with cooking spray. Line with parchment paper.
  2. Place semi-sweet chocolate chips, sweetened condensed milk, and butter in a medium microwave-safe bowl. Heat at 50% power for 1 minute. Stir until bowl no longer feels warm. Heat at 50% power in 15-second intervals, stirring well after each interval, until smooth. Stir in the instant espresso powder and vanilla extract. Heat at 50% power for 15 more seconds; stir until smooth. Immediately spoon fudge into the prepared pan and spread it into an even layer with the back of a spoon or a small spatula. Set aside while you prepare the salted caramel layer.
Make the Salted Caramel Layer:
  1. Place white chocolate and Dulce de Leche in a microwave-safe bowl. Heat at 50% power for 1 minute. Stir until the bowl no longer feels warm. Continue to heat at 50% power in 15-second intervals, stirring well after each interval, until smooth. Immediately scoop spoonfuls of the caramel fudge over the mocha fudge in the pan. Carefully spread into an even layer.
  2. Let fudge stand at room temperature for 4 hours before cutting. Sprinkle fudge with sea salt. Carefully remove parchment and fudge from the dish and cut into 1-inch pieces, wiping the knife clean with a towel after each cut. Fudge is best stored in the refrigerator, and should keep for about 1 week.
*Dulce de Leche is usually found in the ethnic foods section of grocery stores.

**This recipe makes a lot of fudge, which is perfect if you plan to give it as gifts or share it at a holiday gathering. The recipe may be halved, but you will only use ½ of the cans of sweetened condensed milk and Dulce de Leche.
Recipe by Kristine's Kitchen at https://kristineskitchenblog.com/salted-caramel-mocha-fudge/