I never thought I’d find myself making caramel coffee fudge at home until I tasted a batch at my neighbor’s holiday party. The combination of rich caramel and bold coffee creates this incredible depth that makes store-bought fudge taste flat. Now I make this caramel coffee fudge every December, and it’s become my most-requested gift.
SERVES: 4 | PREP: 15 MIN | COOK: 12 MIN | TOTAL: 2 HR 27 MIN (includes setting time)
Ingredients
| Base | Measurement |
|---|---|
| Granulated sugar | 2 cups |
| Heavy cream | ¾ cup |
| Unsalted butter | 4 tablespoons |
| Light corn syrup | 2 tablespoons |
| Instant coffee granules | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Salt | ¼ teaspoon |
| Caramel Swirl | Measurement |
|---|---|
| Caramel sauce (store-bought or homemade) | ⅓ cup |
Step-by-Step Instructions
Phase 1: Preparing Your Setup (2 minutes)
Step 1: Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. This overhang acts as handles when you lift the finished fudge out later. Spray the parchment lightly with cooking spray because even though parchment is non-stick, the sugar can still grab onto it.
Step 2: Gather all your ingredients and measure them into separate bowls. Trust me on this—once the sugar starts cooking, things move fast and you won’t have time to hunt for ingredients. Place your heavy cream, butter, corn syrup, coffee granules, vanilla, and salt near your stove.
Phase 2: Dissolving the Coffee (3 minutes)
Step 3: Pour the ¾ cup heavy cream into a small saucepan and warm it over medium-low heat until you see tiny bubbles forming around the edges. Don’t let it boil—you just want it warm enough to dissolve the coffee.
Step 4: Remove the cream from heat and stir in the 2 tablespoons instant coffee granules. Whisk vigorously for about 30 seconds until the coffee completely dissolves and the cream turns a beautiful mocha color. Set this aside but keep it nearby.
Phase 3: Making the Fudge Base (7 minutes)
Step 5: In a heavy-bottomed 3-quart saucepan, combine 2 cups granulated sugar, 4 tablespoons butter, and 2 tablespoons light corn syrup. The heavy bottom prevents hot spots that can burn your sugar.
Step 6: Cook over medium heat, stirring constantly with a wooden spoon or heat-resistant silicone spatula. The mixture will look grainy and separated at first—this is normal. Keep stirring until the butter melts completely and the sugar dissolves, about 3-4 minutes.
Step 7: Once the mixture is smooth and bubbling gently, pour in your coffee-infused cream. The mixture will bubble up dramatically—stand back slightly and pour slowly down the side of the pan. Stir immediately to combine.
Step 8: Attach a candy thermometer to the side of your pan, making sure the bulb doesn’t touch the bottom. Continue cooking over medium heat without stirring, letting the mixture reach 238°F (soft-ball stage). This takes about 5-7 minutes. You’ll know you’re getting close when the bubbles become thicker and the mixture takes on a deeper golden color.
Phase 4: Final Mixing (2 minutes)
Step 9: The moment your thermometer hits 238°F, remove the pan from heat immediately. Working quickly, stir in 1 teaspoon vanilla extract and ¼ teaspoon salt. The vanilla will create a burst of steam, so keep your face back.
Step 10: Beat the mixture vigorously with a wooden spoon for about 60-90 seconds. You’ll notice it starts to lose its glossy shine and becomes slightly thicker. This beating step is what gives your fudge that perfect creamy texture instead of a grainy one.
Phase 5: Creating the Caramel Swirl (3 minutes)
Step 11: Pour half of the fudge mixture into your prepared pan, spreading it quickly with an offset spatula or the back of a spoon. Work fast because the mixture starts setting immediately.
Step 12: Drizzle ⅓ cup caramel sauce over the fudge layer in a zigzag pattern. Don’t worry about making it perfect—random swirls look more artisanal anyway.
Step 13: Pour the remaining fudge mixture over the caramel layer. Use your spatula to spread it evenly, covering all the caramel.
Step 14: Take a butter knife and drag it through the fudge in a swirling motion, creating marbled patterns. Make about 8-10 swirls through the entire pan. Don’t over-swirl or you’ll blend everything together and lose the distinct caramel ribbons.
Phase 6: Setting and Cutting (2 hours)
Step 15: Let the fudge cool at room temperature for 30 minutes. You’ll see the edges start to firm up and pull away slightly from the parchment.
Step 16: Transfer the pan to your refrigerator and chill for at least 2 hours, or until completely firm. The fudge should feel solid when you press the center.
Step 17: Lift the fudge out using the parchment overhang. Place it on a cutting board and let it sit for 5 minutes—cutting cold fudge straight from the fridge can cause cracking.
Step 18: Use a sharp chef’s knife to cut the fudge into 16 squares (that’s 4 pieces per person). Wipe your knife clean between cuts for the cleanest edges. Each square should be about 2×2 inches.
Chef’s Notes
Coffee Strength: I prefer a bold coffee flavor, so I use 2 tablespoons of instant coffee. If you’re sensitive to coffee, start with 1 tablespoon and work your way up. The coffee doesn’t make the caramel coffee fudge taste bitter—it actually enhances the caramel’s sweetness.
Temperature Matters: That 238°F temperature isn’t arbitrary. Below 235°F and your fudge won’t set properly. Above 240°F and it becomes hard and crumbly instead of creamy. Invest in a good candy thermometer—it’s the difference between success and disappointment.
Stirring Strategy: Notice how I tell you when to stir and when not to stir? Once you add the cream, stop stirring until you remove it from heat. Stirring during the cooking phase causes sugar crystals to form, which makes grainy fudge.
Pan Size Precision: That 8×8-inch pan creates fudge that’s about 1 inch thick—the perfect ratio of surface to interior. A larger pan makes thin, hard fudge. A smaller pan makes thick, gooey fudge that never fully sets.
Nutrition Information (Per Serving)
- Calories: 520
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 55mg
- Sodium: 180mg
- Total Carbohydrates: 89g
- Sugars: 85g
- Protein: 1g
Creative Variations
Mocha Almond: Fold in ½ cup toasted sliced almonds during step 10 for added crunch. The nuttiness pairs beautifully with coffee. If you love nutty confections, try my candy cane fudge with pecans for another holiday favorite.
White Chocolate Drizzle: After the fudge sets, melt 4 ounces white chocolate and drizzle it over the top. Let it harden before cutting. This adds visual appeal and a sweet contrast to the coffee.
Salted Caramel Version: Replace the ¼ teaspoon salt with ¾ teaspoon flaky sea salt, sprinkling half into the fudge and half on top before it sets. The salt crystals create little flavor bursts that cut through the sweetness.
Espresso Bourbon: Add 1 tablespoon bourbon along with the vanilla in step 9. The bourbon deepens the coffee flavor and adds complexity. For more boozy holiday treats, check out my Christmas fudge with rum extract.
Storage & Reheating
Store your fudge in an airtight container at room temperature for up to 5 days. Layer parchment paper between pieces to prevent sticking.
For longer storage, refrigerate for up to 3 weeks. Let the fudge sit at room temperature for 10 minutes before serving—cold fudge is harder and less flavorful.
You can freeze this fudge for up to 3 months. Wrap individual pieces in wax paper, then place them in a freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Never reheat this fudge—it’s meant to be enjoyed at room temperature when the texture is perfectly creamy.
Troubleshooting Common Problems
Problem: My fudge won’t set and stays gooey You didn’t reach 238°F during cooking. The temperature determines the final texture. Next time, make sure your thermometer is calibrated (test it in boiling water—it should read 212°F) and be patient while the mixture heats up. Don’t rush by turning up the heat too high, which can cause burning.
Problem: The fudge is grainy instead of smooth Sugar crystallization happened, usually from stirring during the cooking phase or from sugar crystals on the sides of the pan. Always brush down the sides with a wet pastry brush after adding the cream, and resist the urge to stir while the mixture cooks to 238°F.
Problem: The caramel and fudge layers separated Your fudge mixture cooled too much before layering. Work quickly during steps 11-14, and make sure your caramel sauce is at room temperature, not cold from the refrigerator. Cold caramel won’t integrate properly with the warm fudge.
Problem: The fudge cracked when I cut it You cut it too cold or your knife wasn’t sharp enough. Always let refrigerated fudge sit at room temperature for 5 minutes before cutting, and use a long, sharp chef’s knife. Wipe it clean and run it under hot water between cuts.
Problem: I can barely taste the coffee flavor Instant coffee loses potency over time. Check your coffee’s expiration date and make sure it’s been stored in an airtight container. You can also increase the coffee to 3 tablespoons if you want a stronger flavor, though I find 2 tablespoons hits the sweet spot.
Equipment Essentials
- Heavy-bottomed 3-quart saucepan (prevents scorching)
- Candy thermometer (clip-on style works best)
- 8×8-inch baking pan
- Parchment paper
- Wooden spoon or heat-resistant silicone spatula
- Small saucepan for warming cream
- Whisk
- Offset spatula (optional but helpful for spreading)
- Sharp chef’s knife
- Cutting board
Shopping List by Store Section
Baking Aisle:
- Granulated sugar
- Light corn syrup
- Vanilla extract
- Instant coffee granules
Dairy Section:
- Heavy cream
- Unsalted butter
Condiments/Dessert Aisle:
- Caramel sauce (or make your own)
Spices:
- Salt
Paper Products:
- Parchment paper
5 Success Secrets
1. Use a heavy-bottomed pan that distributes heat evenly. Thin pans create hot spots that burn the sugar before the rest reaches temperature, leaving you with bitter, grainy fudge.
2. Don’t trust your eyes alone—use that candy thermometer. What looks done at 230°F won’t set properly, and what looks perfect at 245°F will be too hard. 238°F is your magic number.
3. Work in a low-humidity environment if possible. Humid days can prevent fudge from setting properly because sugar absorbs moisture from the air. If it’s humid, add an extra degree or two to your target temperature.
4. Let the fudge come to room temperature before serving. Cold fudge is harder and the flavors are muted. Room temperature fudge has that perfect creamy texture and the coffee and caramel flavors really shine through.
5. Make this recipe exactly as written the first time before experimenting. Once you understand how the fudge should look, feel, and taste at each stage, then start playing with add-ins and variations.
