Salted Caramel Mocha Fudge
I have a theory about why fudge is so dangerous.
First, it’s small.. meaning it disappears quickly. And because it’s small you rationalize in your head that you
want need another piece.
Second, a little square of fudge packs a lot of flavor. It’s like concentrated goodness and who wouldn’t want another piece of something they love?
Third, it’s creamy. I think that’s a big selling point for me.
Fourth, it’s versatile and comes in many flavors. I’m not sure I’ve met someone who didn’t at least like one flavor of fudge.
Fifth, it’s fast! You could make it in the morning or early afternoon and it will be set for after dinner dessert.
Now if your fudge hangs around long enough (not in my house!) can you freeze it. Or if you want to get a head start on holiday baking, fudge is a great thing to freeze and pull out when needed.
To freeze fudge, you can wrap it tightly in plastic wrap in smaller bundles (like 4 squares of fudge) or you could freeze a whole bunch and separate the layers with wax paper and then place inside an airtight container or ziploc bag.
It’s best to thaw the fudge slowly in the fridge. This will prevent condensation from forming.
This fudge requires 7 ingredients – and you probably already have sugar, butter, salt and maybe even mini marshmallows so you’re really only a few ingredients away from the best fudge.
We’re partnering with International Delight to bring you this recipe and I gotta tell you that I think their new salted mocha caramel creamer is by far my favorite!! I’m a chocolate girl through and through.
I was concerned that you wouldn’t be able to taste the creamer in the fudge because it’s up against chocolate and dulce de leche, but the salted caramel mocha creamer holds its own. Like a lot.
It’s chocolately, caramely and perfectly salted. I added dulce de leche swirls and extra sea salt to the top of the fudge and not only does it look great (I adore perfectly imperfect swirls!!) it adds nice flavor!
We shared this fudge with friends and it was DEVOURED!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
- 4 tbsp (1/2 stick) butter
- 3 cups mini marshmallows
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup Salted Caramel Mocha Fudge International Delight coffee creamer
- 2 cups semi-sweet chocolate chips
- less than 1/4 cup dulce de leche
- Line an 8x8 inch baking pan with 2 layers of tin foil, leaving an overhang.
- In a large pot combine the butter, marshmallows, sugar, salt and coffee creamer, cook over medium heat, stirring occasionally until the marshmallows are melted, 8-10 minutes.
- Remove the pot from the heat and stir in the chocolate chips until they are completely melted.
- Pour the fudge into the pan. Add a few spoonfuls of dulce de leche and use a small metal spatula to create swirls in the fudge.
- Refrigerate for 3 hours. Cut into small squares, for best result keep the fudge in the fridge.