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Cappuccino Fudge Recipe
This Cappuccino Fudge Recipe gives you creamy, chocolatey coffee fudge with a silky texture, no fancy equipment, and big café flavor—perfect for a special cappuccino dessert tray, holiday tins, or a quiet afternoon treat just for you.
Meet Your New Favorite Coffee Fudge
If you’re anything like me, the combination of coffee and chocolate is a bit of a love story. This cappuccino fudge reminds me of my favorite corner coffee shop, but in candy form—rich coffee chocolate fudge with a gentle espresso kick and a smooth, melt‑in‑your-mouth texture.
This is a homemade fudge recipe that leans on simple pantry ingredients, a saucepan, and a square pan. No candy thermometer, no fuss. The flavor sits somewhere between cappuccino candy and mocha fudge squares. Think chocolate fudge with coffee, topped with a creamy, pale cappuccino layer that looks so pretty on a dessert plate.
I like to make this easy cappuccino fudge for a few different moments:
- Holiday cookie swaps when everyone expects something “just a little different”
- Teacher gifts, neighbor plates, or office trays
- Summer months, when I don’t want the oven heating up the kitchen
- Cozy winter weekends when I want something sweet to go with my afternoon coffee
You can serve it as a stand‑alone cappuccino dessert, tuck it into gift boxes, or slice it tiny and use it like little coffee flavored fudge “bites” on a cheese board. And yes, it freezes beautifully, so you can make it ahead for busy seasons.
Now let’s talk about why you’ll probably keep this recipe in your back pocket all year long.
Why You’ll Love This Cappuccino Fudge Recipe
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No thermometer stress
This fudge recipe uses the quick-and-easy method with sweetened condensed milk—no tricky temperature watching. -
Big cappuccino flavor
Instant espresso and vanilla give you that cozy coffee-shop vibe in every bite of this creamy cappuccino fudge. -
Gorgeous layered look
The two‑tone, layered cappuccino fudge looks fancy on a plate, but it’s actually very simple. -
Quick prep
About 15–20 minutes of hands‑on time, then the fridge does the rest. -
Great for gifting
This chocolate coffee fudge travels well, stacks nicely in tins, and makes a lovely homemade gift. -
Pantry‑friendly ingredients
Most of what you need is probably already in your kitchen. -
Easy to customize
You can turn it into mocha fudge squares with dark chocolate, add nuts, or even a pinch of cinnamon. -
Make‑ahead friendly
It keeps for days in the fridge and months in the freezer, so you can prep it before parties or holidays.
Ingredients for Creamy Cappuccino Fudge
You’ll make this as a simple layered cappuccino fudge—one darker chocolate coffee layer and one lighter cappuccino layer. Here’s what you’ll need.
For the Chocolate Coffee Fudge Layer
- 2 cups (12 oz / 340 g) semisweet chocolate chips
(You can use dark chocolate chips for a richer, less sweet fudge.) - 1 tablespoon unsalted butter
(This helps the fudge set with a smooth, sliceable texture.) - 1 cup (about 10 oz / 300 g) sweetened condensed milk
(That’s a little less than a standard 14‑oz can; you’ll use the rest for the top layer.) - 1–1½ tablespoons instant espresso powder or instant coffee granules
(Instant espresso gives the strongest flavor; use less for milder coffee fudge.) - 1 teaspoon pure vanilla extract
(Adds warmth and rounds out the chocolate flavor.) - Pinch of fine sea salt
(Just a pinch helps balance the sweetness.)
For the Cappuccino Fudge Layer
- 1½ cups (9 oz / 255 g) white chocolate chips
(Use a good‑quality brand; cheaper chips can be waxy and slow to melt.) - 2 tablespoons unsalted butter
- The remaining sweetened condensed milk
(About 4 oz, or what’s left from your can.) - 1–2 teaspoons instant espresso powder
(Use less for a pale, gentle cappuccino flavor; more for a bolder coffee kick.) - 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
For the Pan & Optional Garnish
- 8‑inch square baking pan
(A 9‑inch pan works too; your fudge will just be a bit thinner.) - Parchment paper
(Makes it much easier to lift and slice.) - Extra espresso powder or cocoa powder, for dusting
- Finely chopped chocolate‑covered espresso beans, for garnish (optional)
You can absolutely play with the chocolate here. If you prefer milder fudge, use milk chocolate chips for the bottom layer. If you like a strong coffee flavored fudge, bump up the instant espresso to 2 tablespoons total across both layers.
Step‑by‑Step Directions
You know what? The hardest part of this whole process is waiting for the fudge to chill. The cooking part goes by fast.
1. Prepare Your Pan
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Line an 8‑inch square pan with parchment paper, leaving a little overhang on two sides so you can lift the fudge out later.
Lightly spray the parchment with nonstick spray if you’re worried about sticking.Tip: Crease the parchment at the edges so it fits snugly in the pan. That helps you get neat, square corners.
2. Make the Chocolate Coffee Fudge Layer
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In a medium saucepan, add the semisweet chocolate chips, 1 tablespoon butter, 1 cup sweetened condensed milk, espresso powder, vanilla, and a pinch of salt.
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Place the saucepan over low heat. Stir slowly and steadily with a silicone spatula or wooden spoon until the chocolate melts and the mixture is smooth and glossy.
This should take about 3–5 minutes. Don’t walk away—the mixture can scorch if left alone.Visual cue: When the fudge mixture is ready, it will pull away from the sides of the pan as you stir and look thick but pourable.
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Taste a tiny bit (carefully—it’s hot) and adjust the coffee level if you like. If you want a stronger chocolate coffee fudge flavor, sprinkle in another ½ teaspoon espresso and stir well.
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Pour the chocolate coffee fudge mixture into your prepared pan. Use an offset spatula or the back of a spoon to spread it into an even layer.
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Tap the pan gently on the counter a few times to remove air bubbles.
Let this layer rest at room temperature while you make the cappuccino layer—about 10 minutes. It doesn’t need to be fully firm, but it should lose most of its surface shine.
3. Make the Cappuccino Fudge Layer
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In a clean saucepan (or carefully wipe out the first one), add the white chocolate chips, 2 tablespoons butter, remaining sweetened condensed milk, espresso powder, vanilla, and a pinch of salt.
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Warm over low heat, stirring constantly, until the white chocolate chips melt and the mixture is smooth.
White chocolate can seize more easily than dark, so keep the heat low and stir gently.If the mixture looks too thick to pour, remove it from the heat and stir in 1–2 extra tablespoons of sweetened condensed milk or heavy cream.
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Taste for coffee intensity. Remember, this cappuccino layer should be a touch lighter than the bottom, like a foamy cappuccino. Add another ½ teaspoon espresso powder, if needed.
4. Layer and Swirl (If You Want)
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Once the chocolate coffee fudge layer has had a chance to set slightly, pour the warm cappuccino fudge mixture over the top. Work quickly but gently. Use a spatula to spread it evenly to the edges.
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For a marbled look instead of straight layered cappuccino fudge, drag a butter knife through both layers in gentle, figure‑eight motions. This gives you gorgeous mocha swirls.
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If you like, sprinkle the top lightly with espresso powder, cocoa powder, or chopped chocolate‑covered espresso beans.
5. Chill Until Firm
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Cover the pan loosely with foil or plastic wrap. Refrigerate the fudge for at least 2 hours, or until firm enough to slice.
Overnight chilling gives the neatest squares and the best texture. -
Once firm, lift the fudge from the pan using the parchment overhang. Place it on a cutting board.
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Use a long, sharp knife to cut into small squares—about 1–1½ inches each. Wipe the knife with a warm, damp cloth between cuts for clean edges.
And there you have it: a tray of rich coffee chocolate fudge with a beautiful cappuccino finish.
Servings & Timing
- Yield: About 36 small squares (or 25 larger ones)
- Prep Time: 15–20 minutes
- Chill Time: 2–3 hours
- Total Time: About 2½–3½ hours, with most of that hands‑off
If you’re planning this Cappuccino Fudge Recipe for a party, I like to make it the day before so it has plenty of time to chill and I’m not rushing around with a sticky saucepan while guests are arriving.
Fun Variations on Cappuccino Fudge
Honestly, once you have this base recipe down, you can play a little. Here are a few favorite twists:
-
Mocha Almond Fudge
Stir ½ cup toasted sliced almonds into the chocolate coffee fudge layer, then sprinkle more on top. -
Salted Caramel Cappuccino Fudge
Swirl ¼ cup thick caramel sauce into the top cappuccino layer and finish with flaky sea salt. -
Cinnamon Latte Fudge
Add ½ teaspoon ground cinnamon to each layer for a warm, cozy “latte” note. -
Dark Chocolate Espresso Fudge
Use dark chocolate chips for the bottom layer, increase the espresso powder, and skip the white layer for deep, rich fudge with espresso. -
Hazelnut Cappuccino Squares
Fold ¼ cup chopped hazelnuts into the top layer and drizzle with a little melted chocolate. -
Kahlúa Coffee Fudge (Adults Only)
Stir 1–2 tablespoons coffee liqueur into the bottom layer and reduce the sweetened condensed milk slightly so it still sets.
If you try one of these twists, jot it down somewhere—future you will thank you when you want to repeat it.
How to Store, Freeze, and Make Ahead
One of the biggest perks of this easy cappuccino fudge is how well it keeps.
Room Temperature
- Store cut fudge in an airtight container, layered with parchment or wax paper.
- Keep at cool room temperature for up to 3 days.
- If your kitchen runs warm or humid, move it to the fridge so it doesn’t get too soft.
Refrigerator
- In the fridge, this coffee fudge keeps well for about 2 weeks.
- Bring it out 10–15 minutes before serving so the texture softens slightly.
Freezer
- Arrange the pieces in a single layer on a baking sheet and freeze until firm, about 1 hour.
- Transfer to a freezer‑safe container or bag, separated by parchment.
- Freeze for up to 2–3 months.
Thawing:
Let the fudge thaw in the fridge overnight or on the counter for 30–45 minutes. The texture holds up very well if you’ve stored it airtight.
Make‑Ahead Tips
- For holidays, you can make a batch, freeze it cut, and then pull out just what you need.
- If you’re gifting, I like to cut the fudge, chill it overnight, then package it the next day; it holds its shape better and doesn’t “squish” in bags or tins.
Recipe Notes from My Kitchen
After a few rounds of testing this Cappuccino Fudge Recipe (my husband and neighbors did not complain), here are a few things I learned:
-
Espresso powder matters.
Instant espresso gives a deeper coffee flavor than plain instant coffee granules. If you can find King Arthur or Medaglia d’Oro, those are both nice. -
Go low and slow with the heat.
Especially for the white chocolate layer—high heat can cause it to seize and turn grainy. -
Salt is your quiet friend.
That tiny pinch of salt in both layers keeps this from being cloyingly sweet and brings out the coffee notes. -
Small squares are enough.
This is a rich coffee chocolate fudge, so a little goes a long way. Bite‑size pieces are perfect, especially if you’re serving a few desserts. -
Use fresh sweetened condensed milk.
If the can has been lingering in the pantry for years (we’ve all been there), check the date. Fresher milk means smoother fudge. -
For super neat cuts, warm your knife.
Run the blade under hot water, dry it well, slice, then wipe and repeat.
If you’re a coffee lover like I am, this fudge is also delicious chilled and paired with a small cup of actual cappuccino or a cold brew. It’s a coffee‑on‑coffee situation in the best way.
Cappuccino Fudge Recipe FAQs
1. Can I make this Cappuccino Fudge Recipe without espresso powder?
Yes. You can use instant coffee granules instead, but you may need a little more to get the same strength. If you skip coffee altogether, you’ll still have a lovely chocolate fudge, just without the cappuccino flavor.
2. Is a candy thermometer required for this fudge recipe?
No, that’s the beauty of it. This is a sweetened condensed milk–based homemade fudge recipe, so you don’t need a thermometer or any special candy‑making skills.
3. Can I use milk chocolate instead of semisweet chocolate?
You can. Milk chocolate will give you a sweeter, softer fudge, so consider adding a tiny extra pinch of salt or using a little less sweetened condensed milk so it still sets well.
4. My white chocolate layer seized and turned grainy—what went wrong?
White chocolate can overheat easily. If it seizes, remove it from the heat and stir in a tablespoon of very warm heavy cream or sweetened condensed milk at a time. Sometimes it will smooth back out; if not, you may need to start that layer over with lower heat.
5. How strong is the coffee flavor in this cappuccino dessert?
As written, it has a noticeable but kid‑friendly coffee note—like a mild mocha. If you want a strong coffee flavored fudge, increase the espresso powder by ½–1 tablespoon total, tasting as you go.
6. Can I make this fudge with espresso from my machine instead of instant powder?
You can, but it’s trickier. Liquids can change the texture of fudge. If you add brewed espresso, use only 1–2 tablespoons and reduce the sweetened condensed milk slightly so the fudge still sets.
7. How long does this fudge last for gifting?
If kept airtight in a cool spot, this cappuccino fudge will keep its best texture for about a week at room temperature and about two weeks in the fridge. For gift boxes that travel, I like to chill the fudge first so it stays firm.
8. Can I double the recipe?
Yes, absolutely. Double all the ingredients and use a 9×13‑inch pan. The chill time may be a bit longer, but you’ll have a big batch perfect for parties or holiday platters.
Final Thoughts & How to Enjoy It
This Cappuccino Fudge Recipe brings together two of my favorite comforts—coffee and chocolate—in one creamy, layered square. It’s simple enough for a weekday project, yet pretty enough to sit proudly on a holiday dessert table or in a gift tin.
If you try this fudge, I’d love to hear how it turned out and what twists you added—extra espresso, nuts, a caramel swirl? Leave a comment, share a photo, and then, when you’re ready for your next coffee‑inspired treat, look for other recipes like mocha fudge squares or espresso‑swirled brownies on my site.
Cappuccino Fudge
Ingredients
- 2 cups semisweet chocolate chips about 12 oz / 340 g; or use dark chocolate chips for a richer, less sweet fudge
- 1 tablespoon unsalted butter for chocolate coffee layer
- 1 cup sweetened condensed milk about 10 oz / 300 g; part of a 14‑oz can, for chocolate coffee layer
- 1 to 1 1/2 tablespoons instant espresso powder or instant coffee granules for chocolate coffee layer; use more for a stronger coffee flavor
- 1 teaspoon pure vanilla extract for chocolate coffee layer
- pinch fine sea salt for chocolate coffee layer
- 1 1/2 cups white chocolate chips about 9 oz / 255 g; use good‑quality white chocolate chips
- 2 tablespoons unsalted butter for cappuccino layer
- 4 oz sweetened condensed milk remaining from a 14‑oz can; for cappuccino layer (plus 1–2 tablespoons extra if needed to thin)
- 1 to 2 teaspoons instant espresso powder for cappuccino layer; use more for a bolder coffee flavor
- 1 teaspoon pure vanilla extract for cappuccino layer
- pinch fine sea salt for cappuccino layer
- 1 8‑inch square baking pan a 9‑inch pan works; fudge will be slightly thinner
- parchment paper for lining the pan
- nonstick spray optional, to lightly coat parchment
- espresso powder or cocoa powder optional, for dusting the top
- chopped chocolate‑covered espresso beans optional, for garnish
Instructions
- Line an 8‑inch square baking pan with parchment paper, leaving an overhang on two opposite sides to help lift the fudge out later. Lightly spray the parchment with nonstick spray if desired. Crease the parchment at the edges so it fits snugly in the pan for neat corners.1 8‑inch square baking pan, parchment paper, nonstick spray
- In a medium saucepan, add the semisweet chocolate chips, 1 tablespoon unsalted butter, 1 cup sweetened condensed milk, instant espresso powder or coffee granules, vanilla, and a pinch of fine sea salt.2 cups semisweet chocolate chips, 1 tablespoon unsalted butter, 1 cup sweetened condensed milk, 1 to 1 1/2 tablespoons instant espresso powder or instant coffee granules, 1 teaspoon pure vanilla extract, pinch fine sea salt
- Place the saucepan over low heat. Stir slowly and steadily until the chocolate is melted and the mixture is smooth and glossy, 3–5 minutes. Do not walk away; the mixture can scorch. The fudge base is ready when it is thick but pourable and pulls away from the sides of the pan as you stir.2 cups semisweet chocolate chips, 1 tablespoon unsalted butter, 1 cup sweetened condensed milk, 1 to 1 1/2 tablespoons instant espresso powder or instant coffee granules, 1 teaspoon pure vanilla extract, pinch fine sea salt
- Carefully taste a small amount and adjust the coffee level if desired by stirring in up to an additional 1/2 teaspoon espresso powder. Pour the chocolate coffee mixture into the prepared pan and spread it into an even layer. Tap the pan gently on the counter to remove air bubbles, then let the layer rest at room temperature for about 10 minutes, until it loses most of its surface shine but is not fully firm.2 cups semisweet chocolate chips, 1 cup sweetened condensed milk, 1 to 1 1/2 tablespoons instant espresso powder or instant coffee granules, 1 8‑inch square baking pan, parchment paper
- In a clean saucepan (or wipe out the first one), add the white chocolate chips, 2 tablespoons unsalted butter, remaining sweetened condensed milk (about 4 oz), instant espresso powder, vanilla, and a pinch of fine sea salt.1 1/2 cups white chocolate chips, 2 tablespoons unsalted butter, 4 oz sweetened condensed milk, 1 to 2 teaspoons instant espresso powder, 1 teaspoon pure vanilla extract, pinch fine sea salt
- Warm the cappuccino mixture over low heat, stirring constantly, until the white chocolate chips are fully melted and the mixture is smooth. Keep the heat low; white chocolate can seize if overheated. If the mixture seems too thick to pour, remove it from the heat and stir in 1–2 tablespoons extra sweetened condensed milk or heavy cream until pourable.1 1/2 cups white chocolate chips, 2 tablespoons unsalted butter, 4 oz sweetened condensed milk, 1 to 2 teaspoons instant espresso powder, 1 teaspoon pure vanilla extract, pinch fine sea salt
- Taste and adjust the coffee intensity in the cappuccino layer. It should be slightly lighter than the bottom layer, like a foamy cappuccino. Add up to an additional 1/2 teaspoon espresso powder if desired and stir well.1 to 2 teaspoons instant espresso powder
- When the chocolate coffee layer has set slightly, pour the warm cappuccino fudge mixture evenly over the top. Use a spatula to spread it to the edges. For a marbled look, drag a butter knife through both layers in gentle figure‑eight motions to create mocha swirls.
- If desired, lightly sprinkle the top with espresso powder or cocoa powder and/or finely chopped chocolate‑covered espresso beans.espresso powder or cocoa powder, chopped chocolate‑covered espresso beans
- Cover the pan loosely with foil or plastic wrap. Refrigerate for at least 2 hours, or until the fudge is firm enough to slice. For the neatest squares and best texture, chill overnight.1 8‑inch square baking pan
- Once firm, lift the fudge out of the pan using the parchment overhang and place it on a cutting board. Use a long, sharp knife to cut into 1–1 1/2‑inch squares, wiping the blade with a warm, damp cloth between cuts for clean edges. Serve, store, or package for gifting as desired.
Notes
Timing: 15–20 minutes hands‑on prep plus 2–3 hours chill time.
Storage: Store cut fudge in an airtight container, layered with parchment or wax paper. Keep at cool room temperature up to 3 days, or in the refrigerator up to 2 weeks. Bring to room temperature for 10–15 minutes before serving for best texture.
Freezing: Freeze pieces in a single layer until firm, then transfer to an airtight container or freezer bag, separating layers with parchment. Freeze up to 2–3 months. Thaw in the fridge overnight or at room temperature for 30–45 minutes.
Tips: Use instant espresso for the deepest coffee flavor; go low and slow with the heat, especially for the white chocolate layer; a small pinch of salt in each layer keeps the fudge from being overly sweet. For extra‑neat cuts, warm your knife under hot water, dry, slice, and wipe between cuts.
Variations: Mocha Almond Fudge (add toasted sliced almonds to the bottom layer), Salted Caramel Cappuccino Fudge (swirl caramel into the top layer and finish with flaky salt), Cinnamon Latte Fudge (add ground cinnamon to both layers), Dark Chocolate Espresso Fudge (use dark chocolate and skip the white layer), Hazelnut Cappuccino Squares (add chopped hazelnuts), or Kahlúa Coffee Fudge (add coffee liqueur to the bottom layer and slightly reduce sweetened condensed milk).
