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Salted Caramel Mocha Fudge

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 19 mins
Servings: 60
Calories: 184 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 4 cups granulated sugar
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 cup unsalted butter
  • 1 tablespoon espresso powder
  • 25 Regular Sized Marshmallows
  • 11 ½ ounces milk chocolate chips 1 package
  • 12 ounces semisweet chocolate chips 1 package
  • 2 ounces unsweetened chocolate
  • 1 bag Caramel Bits, Or about 2 cups caramels 11 oz
  • 2 tablespoons heavy cream
  • 1 tablespoon kosher salt

Instructions

    Cup of Yum
  1. In a large saucepan, combine sugar, milk, vanilla, butter and espresso powder.
  2. Bring to a boil over medium high heat, stirring constantly.
  3. Once boiling, keep at a rolling boil for two full minutes (still stirring).
  4. For this next step, I use a stand mixer with whisk attachment, but a hand mixer would work too.
  5. In a large bowl, combine marshmallows and chocolate.
  6. 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.
  7. 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.
  8. 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.
  9. Sprinkle immediately with kosher salt (or coarse sea salt).
  10. Let set for 4 hours, or overnight.
  11. 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

Calories 184kcal (9%) Carbohydrates 29g (10%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 11mg (4%) Sodium 135mg (6%) Fiber 1g (4%) Sugar 26g (52%)

Nutrition Facts

Serving: 60Serving

Amount Per Serving

Calories 184

% 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.