How To Make Salted Caramel Mocha Fudge

Oh delicious fudge Aimee! Just love those beautiful swirls! Would make a lovely gift too, don’t you think? 🙂

How To Make Salted Caramel Mocha Fudge

How To Make Salted Caramel Mocha Fudge
How To Make Salted Caramel Mocha Fudge


  • 4 cups Granulated Sugar
  • 1 cup Skim Milk
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Unsalted Butter
  • 1 tablespoon Espresso Powder
  • 25 Marshmallows
  • 11 1/2 ounces Milk Chocolate Chips, 1 package
  • 12 ounces Semisweet Chocolate Chips, 1 package
  • 2 ounces Unsweetened Chocolate
  • 1 11 oz bag Caramel Bits, Or about 2 cups caramels
  • 2 tablespoons Heavy Cream
  • 1 tablespoon Kosher Salt


  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. Refrigerate for 4 hours, or overnight.
  11. Cut into small bites and store in the refrigerator for up to two weeks. ENJOY!

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