Salted caramel mocha fudge
Be the first to rate it
A two-layer fudge with a mocha base and a dulce de leche white chocolate top, finished with sea salt. Cut into small pieces for a party tray or gift box.
Ingredients
Mocha layer
- 3 cups (18 oz) semi-sweet chocolate chips
- 14-oz 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 oz (2 cups) good-quality white chocolate chips or 12 oz good-quality white baking chocolate, chopped
- 14-oz can dulce de leche
- ½ tsp coarse sea salt for sprinkling
Equipment
- microwave-safe bowl
- 9×13-inch pan
- chef’s knife
Directions
- Grease a 13×9-inch dish lightly with cooking spray and line it with parchment.
- Microwave the semi-sweet chips, condensed milk, and butter at 50% power for 1 minute and stir; keep going at 50% in 15-second intervals, stirring, until smooth. Stir in the espresso powder and vanilla, heat for 15 more seconds at 50%, stir until smooth, and spread into the pan right away.
- Microwave the white chocolate and dulce de leche at 50% for 1 minute and stir; keep going in 15-second intervals until smooth. Spread over the mocha layer.
- Let stand at room temperature for 4 hours. Sprinkle with sea salt, lift out by the parchment, and cut into 1-inch pieces, wiping the knife after each cut.
Notes
Store in the refrigerator about 1 week. Dulce de leche is usually in the ethnic foods aisle. Recipe can be halved.
Nutrition
Serving: 15g | Calories: 78kcal | Carbohydrates: 8.7g | Protein: 0.7g | Fat: 5.1g | Saturated Fat: 3.1g | Trans Fat: 0g | Cholesterol: 3.2mg | Sodium: 26mg | Potassium: 47mg | Fiber: 0.5g | Sugar: 7.9g | Vitamin A: 25IU | Vitamin C: 0mg | Calcium: 14mg | Iron: 0.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 60 pieces; good-quality white chocolate chips (the first choice counted). Brands and portions vary, so use it only as an approximation.