Caramel Coffee Fudge (Print Version)
# Ingredients:
01 -
1 cup (200g) granulated sugar.
02 -
1/2 cup (120ml) heavy cream.
03 -
1/2 cup (120ml) whole milk.
04 -
1 teaspoon pure vanilla extract.
05 -
1 cup (250g) semisweet chocolate chips.
06 -
1 cup (120g) chopped walnuts (optional).
07 -
2 tablespoons instant coffee powder.
08 -
1 teaspoon sea salt.
09 -
1 cup (240g) caramel sauce.
# Instructions:
01 -
Line an 8-inch square baking pan with parchment paper.
02 -
In a medium saucepan, combine the sugar, heavy cream, and whole milk. Place over medium heat and cook, stirring occasionally, until the sugar dissolves.
03 -
Increase the heat to medium-high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature.
04 -
Reduce the heat to medium-low and simmer until the mixture reaches 235°F (118°C), the soft-ball stage.
05 -
Remove the saucepan from the heat and stir in the chocolate chips until they are melted and the mixture is smooth.
06 -
Stir in the vanilla extract, coffee powder, and sea salt.
07 -
Pour the mixture into the prepared baking pan and smooth the top.
08 -
Drizzle the caramel sauce over the top of the fudge.
09 -
Let the fudge cool to room temperature, then refrigerate until set, about 2 hours.
10 -
Cut into squares and serve.
# Notes:
01 -
For a more intense coffee flavor, use espresso powder instead of instant coffee powder.
02 -
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.