Cappuccino Fudge
Indulge in the rich, velvety decadence of Cappuccino Fudge, a coffee lover's dream dessert that combines the bold flavors of espresso with the luscious creaminess of chocolate. This no-bake treat is made with semisweet chocolate chips, sweetened condensed milk, and a touch of instant espresso powder for a sophisticated caffeine kick. A drizzle of melted white chocolate swirled on top adds a stunning marbled finish, making each piece as beautiful as it is delicious. Perfectly balanced with just the right amount of sweetness and a hint of salt, this fudge comes together effortlessly in just 10 minutes of prep time. Whether you're hosting a party or satisfying your sweet tooth, this indulgent, easy-to-make recipe is a guaranteed crowd-pleaser. Store it in the fridge and enjoy melt-in-your-mouth squares of coffee-chocolate bliss all week long!
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Recipe Information
Ingredients
- 14 oz Sweetened condensed milk
- 3 cups Semisweet chocolate chips
- 2 tbsp Instant espresso powder
- 1 tsp Vanilla extract
- 1 cup White chocolate chips
- 2 tbsp Butter
- 0.25 tsp Salt
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal.
In a medium saucepan, combine the sweetened condensed milk, semisweet chocolate chips, instant espresso powder, butter, and salt.
Place the saucepan over low heat and cook, stirring constantly, until the chocolate is fully melted and the mixture is smooth. Be careful not to let the mixture scorch.
Remove the saucepan from the heat and stir in the vanilla extract until evenly incorporated.
Pour the chocolate-espresso mixture into the prepared baking dish, spreading it evenly with a spatula.
In a microwave-safe bowl, melt the white chocolate chips in 15-second intervals, stirring between each interval, until smooth and fully melted.
Drizzle the melted white chocolate over the fudge base in the baking dish. Use a toothpick or skewer to create a swirling pattern for a marbled appearance.
Allow the fudge to cool to room temperature, then transfer it to the refrigerator to set completely, about 2-3 hours.
Once the fudge is firm, lift it out of the baking dish using the parchment paper overhang, and cut it into 24 squares or desired serving sizes.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 24.4 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
