Description
A decadent and easy-to-make coffee-infused fudge with rich caramel and a smooth, creamy texture—perfect for a sweet pick-me-up or gift.
Ingredients
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 2 Tbsp instant coffee granules
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
- Optional: ½ cup chopped nuts or toffee bits
Instructions
- Line an 8×8 inch pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over medium heat, combine both sugars, butter, and heavy cream. Stir until butter melts and sugars dissolve.
- Bring mixture to a gentle boil, stirring constantly. Continue boiling for 3–4 minutes until slightly thickened.
- Reduce heat to low, whisk in coffee granules until fully dissolved.
- Remove from heat, stir in vanilla extract and salt.
- Add chocolate chips and optional mix-ins; stir until chocolate is completely melted and mixture is smooth.
- Pour fudge into prepared pan, spreading evenly. Smooth the top with a spatula.
- Let cool to room temperature, then refrigerate for at least 2 hours until firm.
- Lift fudge out using parchment edges. Cut into 16 squares and serve.
Notes
- Use dark or milk chocolate chips for a different flavor profile.
- Swap instant coffee for espresso powder for a more intense coffee taste.
- Add a pinch of cayenne or cinnamon for a spicy twist.
- Store in an airtight container at room temperature (2–3 days) or in the fridge (up to 1 week).
- Freeze individual pieces for up to 1 month, thaw before serving.