Caramel Coffee Fudge




INGREDIENTS
For the Caramel Layer 

· 2 cups white chocolate chips 

· 2 Tablespoon butter 

· 3/4 cup canned Dulce de Leche 

· 1/2 cup marshmallow cream 

For the Coffee Layer 

· 2 teaspoons instant coffee 

· 1 teaspoon hot water 

· 1/2 cup sweetened condensed milk 

· 2 cups white chocolate chips 

· 2 Tablespoons butter 

· 1/2 cup marshmallow cream 

For the Topping 

· 1/4 cup dark chocolate melts


Instructions
· Line an 8x8 baking dish with foil. Set aside. 

· Place the white chips and butter in a saucepan over low to medium heat. Let melt. 

· Stir in the Dulce de Leche and stir until creamy. Add the marshmallow cream and stir until creamy again. 

· Pour into the prepared pan. Place in the refrigerator for 30 minutes. 

· Stir together the hot water and instant coffee until dissolved. Stir into the sweetened condensed milk very well. Set aside. 

· Place the white chips and butter in a clean saucepan over low to medium heat. Let melt. 

· Stir in the coffee sweetened condensed milk and stir until creamy. 

· Add the marshmallow cream and stir until creamy again. Pour over the set caramel layer. Place in the refrigerator until set. (4 hours or overnight) 

· Remove the foil and fudge from the pan. Peel off the foil. Use a hot knife to cut the fudge into 36 squares. Let come to room temperature. 

· Heat the dark chocolate melts in the microwave for 30 seconds. Stir until creamy. Heat 15 more seconds, if needed. 

· Spoon into a small Ziplock baggie and cut one tip off. Drizzle over the fudge squares. 

· Let set. Store in a sealed container on the counter. 


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