Salted Caramel Mocha Fudge
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Salted Caramel Mocha Fudge
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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.
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Ingredients
- 4 cups granulated sugar
- 1 cup milk
- 1 teaspoon vanilla extract pure
- 1 cup butter unsalted
- 1 tablespoon espresso powder
- 25 marshmallows regular sized
- 11 ½ ounces milk chocolate chips 1 package
- 12 ounces semisweet chocolate chips 1 package
- 2 ounces unsweetened chocolate
- 1 bag caramel bits 11 oz, or about 2 cups caramels
- 2 tablespoons heavy cream
- 1 tablespoon kosher salt
Instructions
- In a large saucepan, combine sugar, milk, vanilla, butter and espresso powder.
- Bring to a boil over medium high heat, stirring constantly.
- Once boiling, keep at a rolling boil for two full minutes (still stirring).
- For this next step, I use a stand mixer with whisk attachment, but a hand mixer would work too.
- In a large bowl, combine marshmallows and chocolate.
- Pour hot mixture over these ingredients and blend until smooth. I turn my mixer on medium speed and allow it to blend for about 2-3 minutes, scraping down the sides of the bowl several times.
- While this is mixing, place your caramel and heavy cream in a microwave safe bowl and heat for 1-2 minutes, stirring every 30 seconds until melted and smooth. Set aside.
- Pour the creamy fudge mixture into a parchment paper lined 15inch x 10inch x 1inch baking sheet. Drizzle with hot caramel, using a knife to swirl it into the fudge.
- Sprinkle immediately with kosher salt (or coarse sea salt).
- Let set for 4 hours, or overnight.
- Cut into small bites and store for up to two weeks. ENJOY!
Notes
- 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).
- Can you use table salt instead of kosher salt? 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.
- Do I need a candy thermometer to make this fudge recipe?
- 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.
- Does this fudge need to be stored in the refrigerator? 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).
- Can you use table salt instead of kosher salt? 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.
- Do I need a candy thermometer to make this fudge recipe? 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.
Nutrition Information
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Calories
184kcal
(9%)
Carbohydrates
29g
(10%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Cholesterol
11mg
(4%)
Sodium
135mg
(6%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 11mg | 4% |
| Sodium | 135mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
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