Easy to make and wonderfully indulgent, this layered Salted Caramel Mocha Fudge blends rich chocolate, smooth caramel, and a touch of espresso for a melt-in-your-mouth treat that feels festive and luxurious. Perfect for gifting or enjoying at home, this recipe comes together entirely in the microwave and requires only a little hands-on time.
Why You’ll Love This Recipe
This fudge offers a beautiful balance of sweet, salty, and lightly bitter flavors. The mocha layer adds depth from the espresso and semi-sweet chocolate, while the caramel layer brings creamy richness from the Dulce de Leche and white chocolate. Because it’s microwave-made, there’s no need for thermometers or stovetops—just simple, quick steps with impressive results. It’s ideal for holiday gifting, party trays, or a special homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Mocha Layer:
3 cups (18 ounces) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
4 tablespoons unsalted butter, cut into 8 pieces
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
Salted Caramel Layer:
12 ounces (2 cups) good-quality white chocolate chips, or 12 ounces white baking chocolate chopped into small pieces
1 can (14 ounces) Dulce de Leche
1/2 teaspoon coarse sea salt, for sprinkling
Directions
Lightly spray a 13×9-inch baking dish with cooking spray and line it with parchment paper.
Prepare the Mocha Layer:
Add the semi-sweet chocolate chips, sweetened condensed milk, and butter to a medium microwave-safe bowl.
Heat at 50% power for 1 minute and stir until the bowl no longer feels warm.
Continue heating at 50% power in 15-second intervals, stirring well after each, until smooth.
Stir in the instant espresso powder and vanilla extract.
Heat once more at 50% power for 15 seconds and stir until completely smooth.
Quickly spread the mocha mixture into the prepared pan in an even layer.
Prepare the Salted Caramel Layer:
In another microwave-safe bowl, combine the white chocolate and Dulce de Leche.
Heat at 50% power for 1 minute, then stir.
Continue heating in 15-second intervals at 50% power, stirring until smooth.
Drop spoonfuls of the caramel mixture over the mocha layer and gently spread into an even layer.
Let the fudge stand at room temperature for 4 hours to set.
Sprinkle the top with coarse sea salt.
Remove from the pan by lifting the parchment, and cut the fudge into 1-inch squares, wiping the knife clean between cuts.
Servings and timing
This recipe makes approximately 48 one-inch pieces of fudge. Active prep time: about 10 minutes Setting time: 4 hours at room temperature Total time: about 4 hours 10 minutes
Variations
Mocha-Free Version: Omit the espresso powder for a classic chocolate-caramel fudge.
Dark Chocolate Twist: Substitute dark chocolate chips for a deeper, less sweet mocha layer.
Salt Levels: Use flaky sea salt for a more dramatic salty-sweet contrast.
Nutty Addition: Fold chopped walnuts or pecans into either layer before spreading.
Spiced Caramel: Add a pinch of cinnamon or cardamom to the caramel layer for warmth.
Storage/Reheating
Store the fudge in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze tightly wrapped pieces for up to 2 months. Thaw in the refrigerator before serving. No reheating is necessary, though you may let pieces sit at room temperature a few minutes for a softer texture.
FAQs
How long does this fudge take to set?
It requires about 4 hours at room temperature to fully set.
Can I freeze this fudge?
Yes, it freezes well for up to 2 months when stored in an airtight, freezer-safe container.
Do I have to use espresso powder?
No, but it enhances the mocha flavor. You can leave it out if desired.
Can I melt the layers on the stovetop instead of the microwave?
Yes, you can melt both layers in a double boiler over low heat.
What type of sea salt is best?
Coarse or flaky sea salt gives the best texture and flavor balance.
Can I use homemade Dulce de Leche?
Absolutely—homemade versions work the same as canned.
Can I halve the recipe?
Yes, simply halve all ingredients and use half of each canned ingredient.
How do I keep the layers from mixing?
Work quickly while each layer is warm and spread gently without pressing down.
Why is my fudge grainy?
It may have overheated. Microwave at 50% power and stir frequently to prevent scorching.
Can I use milk chocolate instead of semi-sweet?
You can, but the fudge will be significantly sweeter and softer.
Conclusion
This Salted Caramel Mocha Fudge is a rich, layered treat with impressive flavors and effortless preparation. Whether you’re gifting it during the holidays or enjoying it as a homemade indulgence, its combination of mocha, caramel, and sea salt makes every bite memorable.
Salted Caramel Mocha Fudge is a rich, layered treat combining semi-sweet chocolate, espresso, creamy Dulce de Leche caramel, and a touch of sea salt. Made entirely in the microwave, it’s quick, easy, and perfect for gifting or indulging.
Ingredients
3 cups (18 ounces) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
4 tablespoons unsalted butter, cut into 8 pieces
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
12 ounces white chocolate chips or white baking chocolate, chopped
1 can (14 ounces) Dulce de Leche
1/2 teaspoon coarse sea salt, for sprinkling
Instructions
Lightly spray a 13×9-inch baking dish with cooking spray and line with parchment paper.
Mocha Layer: In a microwave-safe bowl, combine semi-sweet chocolate chips, sweetened condensed milk, and butter. Microwave at 50% power for 1 minute, stir, then continue in 15-second intervals until smooth.
Stir in espresso powder and vanilla extract. Microwave once more for 15 seconds at 50% power and stir until smooth.
Quickly spread the mocha mixture evenly in the prepared pan.
Salted Caramel Layer: In a separate microwave-safe bowl, combine white chocolate and Dulce de Leche. Microwave at 50% power for 1 minute, stir, then continue in 15-second intervals until fully melted and smooth.
Drop spoonfuls of the caramel mixture over the mocha layer and gently spread into an even layer without pressing too hard.
Let the fudge set at room temperature for 4 hours.
Sprinkle the top with coarse sea salt once set.
Lift the fudge from the pan using the parchment, and cut into 1-inch squares, wiping the knife between cuts.
Notes
Microwave at 50% power and stir frequently to avoid overheating and grainy texture.
Let the fudge set at room temperature—refrigerating may cause texture changes.
Use good-quality chocolate for the best flavor and consistency.
Add chopped nuts to either layer for crunch and richness.
Halve the recipe for a smaller batch using an 8×8-inch pan.
