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squares of caramel fudge on parchment with caramel and sea salt on top
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5 from 1 rating

Salted Caramel Mocha Fudge

from kristineskitchenblog.com
Easy homemade fudge, made completely in the microwave in just minutes. A perfect combination of chocolate fudge and caramel fudge, sprinkled with sea salt.
Servings: 55 -60 pieces of fudge
Calories: 122kcal

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

Instructions

Make the Mocha Layer:

  • Lightly spray a 13x9-inch baking dish with cooking spray. Line with parchment paper.
  • 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:

  • 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.
  • 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.

Notes

*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 1/2 of the cans of sweetened condensed milk and Dulce de Leche.

Nutrition

Serving: 2pieces | Calories: 122kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 33mg | Potassium: 106mg | Fiber: 1g | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
Nutrition information is only an estimate.
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