Caramel Coffee Fudge
Ingredients:
- white chocolate chips - 2 cups
- butter - 2 T
- Dulce de Leche - 3/4 cup
- marshmallow creme - 1/2 cup
- instant coffee - 2 t
- hot water - 1 t
- sweetened condensed milk - 1/2 cup
- white chocolate chips - 2 cups
Instructions:
In the top of a boiler, melt together 2 cups white chips and 2 T butter, stir in the Dulce de Leche, stir until creamy. Add 1/2 cup marshmallow creme; stir until creamy. Pour into a 8 x 8 inch pan lined with foil (have foil extend over the edge of the pan for easy removal.) Place in refrigerator for 30 minutes. Stir hot water and instant coffee together until dissolved. Stir into the sweetened condensed milk; set aside. Melt 2 cups white chips and 2 T butter. Stir in the coffee condensed milk mixture; stir until creamy. Add 1/2 cup marshmallow creme; stir until creamy. Slowly and evenly pour over the set caramel layer. Place in the refrigerator for 4 hours or overnight. Using the foil lift the fudge from the pan, remove foil. Use a hot knife to cut into 36 squares. Let fudge come to room temperature. Melt the dark chocolate chips and shortening, stir until creamy. Drizzle over the fudge squares; let chocolate set. Store in a sealed container.
