Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Mocha-Caramel Fudge
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- Level: Easy
- Total: 25 min (plus 3 hr setting)
- Active: 25 min
- Yield: 64 pieces of fudge
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 286
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 20 mg
- Sodium
- 87 mg
- Level: Easy
- Total: 25 min (plus 3 hr setting)
- Active: 25 min
- Yield: 64 pieces of fudge
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 286
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 20 mg
- Sodium
- 87 mg
Ingredients
Directions
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Combine the condensed milk, semisweet and milk chocolate chips, butter, espresso powder and salt in a medium saucepan. Place over medium heat and cook, stirring and scraping the bottom of the pan frequently with a rubber spatula, until the chocolate is completely melted, about 5 minutes.
- Combine the dulce de leche and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 30 seconds.
- Spread the semisweet chocolate mixture in the prepared baking dish. Immediately drizzle the dulce de leche mixture on top. Drag a butter knife through the dulce de leche mixture to make a marbled pattern on top. Let cool completely at room temperature, about 1 hour. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.
