Cappuccino Fudge Recipe

If you love soft, creamy fudge and the cozy aroma of a fresh cappuccino, this Cappuccino Fudge Recipe is going to be your new favorite treat—rich chocolate, smooth coffee flavor, and a melt‑in‑your-mouth texture that feels like a little café moment in every bite.

This is my go-to cappuccino fudge for holidays, gifting, and those random Tuesday nights when I “just need a little something.” It’s a simple homemade fudge recipe that layers chocolate and coffee flavors, no candy thermometer drama, and it’s sturdy enough for cookie trays yet soft enough to feel extra indulgent. Think chocolate coffee fudge meets cappuccino dessert bar—easy, foolproof, and deeply satisfying.

I started making this creamy cappuccino fudge when my kids were in high school and bringing friends home after football games. I’d have a pan of this cooling on the counter, the house smelled like a coffee shop, and somehow everyone found their way to the kitchen. Now my kids are grown, but this fudge still shows up at Christmas, tailgates, and book club nights.

You’ll taste that gentle espresso edge, a smooth chocolate base, and just enough sweetness to feel like a treat without being cloying. If you’ve ever wanted an easy cappuccino candy you can make at home, this one’s for you.

Why You’ll Love This Cappuccino Fudge Recipe

• No candy thermometer needed – This is a straightforward fudge recipe; you just melt, stir, and chill.
• Perfect coffee lover’s dessert – It tastes like a chocolate cappuccino in fudge form, with real coffee flavor.
• Great for gifting – These mocha fudge squares hold up beautifully in holiday tins and treat boxes.
• Uses pantry ingredients – Sweetened condensed milk, chocolate chips, espresso powder—you probably have most of it already.
• Customizable sweetness – Easy to make bolder and more “coffee-forward” or milder and kid-friendly.
• Freezer-friendly – Make a batch of coffee flavored fudge, freeze it, and you’re ready for last‑minute guests.
• Quick to assemble – About 15–20 minutes of hands-on time; the fridge does the rest.
• Works for beginners – If you’ve ever been nervous about fudge, this creamy cappuccino fudge will build your confidence.

Ingredients for Creamy Cappuccino Fudge

Here’s what you’ll need to make this rich coffee chocolate fudge. I’ll add little notes so you know where you can tweak.

For the Chocolate Layer

• 3 cups (about 18 oz / 510 g) semi‑sweet chocolate chips
• 1 can (14 oz / 396 g) sweetened condensed milk
• 2 tablespoons unsalted butter (plus extra for greasing the pan)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt

For the Cappuccino Layer

• 2 cups (about 12 oz / 340 g) white chocolate chips
• ¾ cup sweetened condensed milk (from the same 14 oz can; see note below)
• 2 tablespoons unsalted butter
• 1–2 tablespoons instant espresso powder or instant coffee granules
  • Use 1 tablespoon for a gentle coffee flavor
  • Use 2 tablespoons for a bolder cappuccino dessert
• 2 tablespoons very hot water (for dissolving the coffee)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt

Optional Finishes

• 1–2 teaspoons cocoa powder, for dusting
• A pinch of flaky sea salt
• Chocolate‑covered espresso beans, crushed, for garnish

Ingredient Notes & Tips

• Chocolate chips: Semi‑sweet gives that classic fudge taste. If you like things darker, use half semi‑sweet and half bittersweet. For a sweeter cappuccino candy, use milk chocolate chips.
• Sweetened condensed milk: Don’t swap this for evaporated milk—they’re not the same. Sweetened condensed milk is thick and sweet and what makes this an easy cappuccino fudge.
• Instant espresso powder: This gives the best coffee punch. Brands like Medaglia d’Oro or King Arthur espresso powder work well. Instant coffee works too; you might need a bit more for the same strength.
• White chocolate: Use real white chocolate chips or baking bars with cocoa butter. Cheaper “white baking chips” can sometimes seize or melt unevenly.
• Butter: Unsalted keeps your control over the salt level. If you use salted butter, reduce the added salt a bit.

Directions: How to Make This Cappuccino Fudge Recipe

Take a breath, grab a sturdy saucepan, and let’s make fudge together.

1. Prepare your pan.
   Lightly grease an 8‑inch or 9‑inch square baking pan with butter, then line it with parchment paper, letting the paper hang over two sides like “handles.” This makes it much easier to lift out the fudge later.

2. Start the chocolate base.
   In a medium saucepan, add the semi‑sweet chocolate chips, 1 can of sweetened condensed milk, and 2 tablespoons of butter. Set the heat to low. Stir constantly with a silicone spatula, making sure the chocolate melts smoothly and doesn’t scorch on the bottom.

3. Add flavor to the chocolate layer.
   Once everything is melted and glossy, remove the pan from the heat. Stir in the vanilla extract and ¼ teaspoon salt. The mixture should be thick, shiny, and pourable but not runny—like warm brownie batter.

4. Spread the chocolate fudge layer.
   Pour the chocolate fudge mixture into your prepared pan. Use your spatula to spread it out into an even layer, pushing it gently into the corners. Set the pan aside at room temperature while you make the cappuccino layer. (If your kitchen is very warm, you can pop it in the fridge for 10 minutes to set slightly.)

5. Mix your espresso concentrate.
   In a small bowl, stir together the instant espresso powder (or instant coffee) and 2 tablespoons of very hot water. Stir until completely dissolved. This gives a smooth coffee flavor without flecks of undissolved coffee.

6. Make the cappuccino fudge layer.
   In a clean saucepan, add the white chocolate chips, ¾ cup sweetened condensed milk (measure it from the same can; you’ll have a bit left over), and 2 tablespoons of butter. Place over low heat and stir constantly. White chocolate can burn faster than regular chocolate, so keep that heat gentle.

7. Add the coffee flavor.
   When the white chocolate mixture is smooth and melted, remove from the heat. Stir in your espresso mixture, vanilla, and ¼ teaspoon salt. The mixture may look a tiny bit looser than the chocolate layer. That’s fine—it will firm up as it chills. If it seems too thick, you can add 1–2 teaspoons of hot water.

8. Layer the cappuccino fudge.
   Pour the cappuccino fudge over the chocolate layer. Work fairly quickly and spread it evenly. If you want a layered cappuccino fudge with a swirled look, you can gently drag a butter knife through both layers in a few places to create a subtle marbled effect. Don’t overdo it or the colors blend too much.

9. Chill until firm.
   Cover the pan loosely with foil or plastic wrap and refrigerate for at least 3 hours, or until the fudge is completely firm. For neater squares, I like to chill it overnight.

10. Cut into squares.
    Lift the fudge out of the pan using the parchment paper “handles.” Place it on a cutting board. Use a long, sharp knife to cut it into 1‑inch squares for bite‑size mocha fudge squares, or larger pieces if you prefer. Wipe the knife with a warm, damp cloth between cuts for cleaner edges.

11. Finish with a flourish.
    If you like, dust the top lightly with cocoa powder, sprinkle a tiny bit of flaky sea salt, or press a few crushed chocolate‑covered espresso beans into the top. These little touches turn homemade fudge into something that looks bakery‑worthy.

Servings & Timing for This Cappuccino Fudge Recipe

• Yield: About 36–49 small squares (depending on how large you cut them)
• Prep Time: 15–20 minutes
• Chill Time: 3–4 hours (or overnight for easiest slicing)
• Total Time: About 3½–4 hours, mostly inactive

If you’re planning this for a party, I suggest making the fudge the day before. It cuts better when it’s had time to fully set, and that also frees you up to focus on everything else, like tidying the house or, let’s be honest, finding the good serving platter.

Fun Variations on Cappuccino Fudge

Once you’ve made this basic cappuccino fudge recipe, it’s very easy to play with flavors:

• Mocha Almond Fudge: Stir ½ cup toasted chopped almonds into the chocolate layer and sprinkle more on top.
• Salted Caramel Cappuccino Fudge: Drizzle 3–4 tablespoons of thick caramel sauce between the chocolate and coffee layers before chilling.
• Peppermint Mocha Fudge (Holiday Twist): Add ½ teaspoon peppermint extract to the chocolate layer and top with crushed candy canes.
• Hazelnut Cappuccino Fudge: Swirl in ¼ cup Nutella on the top layer and sprinkle with chopped hazelnuts.
• Skinny‑ish Cappuccino Squares: Use reduced‑fat sweetened condensed milk and bittersweet chocolate chips; the texture is slightly firmer but still very satisfying.
• Extra Dark Coffee Fudge: Skip the white chocolate layer and double the chocolate layer, adding espresso powder right into the chocolate for a one‑layer, bold coffee fudge.

Storage, Freezing & Make‑Ahead Tips

A little planning goes a long way with fudge, and this cappuccino fudge recipe is very friendly that way.

• Room temperature: If your kitchen is cool and dry, you can keep the fudge in an airtight container at room temperature for up to 3 days. Keep layers separated with parchment paper.
• Refrigerator: For longer storage, refrigerate it tightly covered for up to 2 weeks. The texture stays creamy; just let it sit at room temperature for 10–15 minutes before serving so the flavors really come through.
• Freezer: This coffee fudge freezes beautifully. Wrap individual rows or a whole slab tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2–3 months.
• Thawing: Thaw in the refrigerator overnight, then bring to room temperature for 20–30 minutes before serving. No reheating needed—just a gentle warm‑up so it’s not rock hard.
• Make‑ahead for holidays: I usually make a double batch in early December, freeze it in slabs, and cut what I need for cookie platters all month. It saves my sanity when things get busy.

Recipe Notes & Tested Tips

After making this cappuccino fudge more times than I can count, a few patterns have shown up:

• Low heat is your friend. Both chocolate and white chocolate can seize or burn quickly. Keep the heat low and be patient; it melts, I promise.
• Stir, stir, stir. Continuous stirring stops hot spots and gives you that glossy, creamy texture that makes a homemade fudge recipe feel professional.
• Let the layers settle. If the bottom chocolate layer is blazing hot when you pour on the cappuccino layer, they can blend more than you want. Giving the first layer 5–10 minutes to cool slightly helps keep your layers clean.
• Taste the coffee strength. If you’re unsure how strong you want the coffee flavor, start with less espresso powder, taste a small spoonful of the cappuccino mixture before you pour it, and adjust.
• Cut small. This is rich coffee chocolate fudge—small pieces go a long way, especially after dinner or with an afternoon latte.
• For very clean layers: Chill the first chocolate layer until mostly set (about 20 minutes in the fridge) before adding the cappuccino layer. It takes longer but looks lovely on a dessert tray.

Cappuccino Fudge Recipe FAQs

1. Can I make this cappuccino fudge without espresso powder?
Yes. You can use instant coffee granules instead; just use a little extra and taste as you go, since it’s usually milder than espresso powder.

2. Can I use dairy‑free ingredients?
You can use dairy‑free chocolate chips and coconut‑based sweetened condensed milk. The flavor will be a bit different, but you’ll still get a great coffee fudge.

3. Why did my fudge turn grainy?
Grainy fudge usually means the mixture got too hot or wasn’t stirred enough, especially with white chocolate. Keep the heat low and remove it from the stove as soon as everything is melted and smooth.

4. Do I have to use two layers?
No. You can make a single‑layer coffee fudge by adding 1–2 tablespoons espresso powder (dissolved in hot water) directly to the chocolate mixture and skipping the white chocolate layer.

5. How can I make the coffee flavor stronger?
Use the full 2 tablespoons of espresso powder, or add an extra teaspoon of espresso powder dissolved in a teaspoon of hot water and stir it into the cappuccino layer. Just don’t add too much liquid or the fudge can get soft.

6. My fudge didn’t set—what happened?
Most often, it either didn’t chill long enough or there was too much liquid added. Pop it back in the fridge for a few more hours. If it’s still soft, you can freeze it and serve as “fudge bites” straight from the freezer.

7. Can I double this Cappuccino Fudge Recipe?
Yes. Use a 9×13‑inch pan, double all the ingredients, and keep the same chilling time. Just be sure your saucepans are large enough for the bigger batches.

8. Can kids eat this coffee fudge?
There is some caffeine from the espresso/coffee, but it’s spread over many pieces. For very young kids or anyone sensitive to caffeine, you can use decaf espresso powder.

Final Thoughts on This Cappuccino Fudge Recipe

This Cappuccino Fudge Recipe brings together two of my favorite things—good coffee and good chocolate—into one pan of creamy, gift‑worthy fudge that’s surprisingly easy to pull off. It’s the kind of treat that makes a simple cup of coffee feel special, whether you’re sharing it with guests or just sneaking a square while you answer email.

If you try this cappuccino fudge, I’d love to hear how it turned out—tell me in the comments what you served it with, or what twist you added. And if you’re a fellow coffee dessert fan, you might also enjoy making a batch of mocha brownies or espresso chocolate chip cookies next.

Cappuccino Fudge

This Cappuccino Fudge is a soft, creamy layered fudge with a rich semi-sweet chocolate base and a smooth coffee‑kissed white chocolate layer. It delivers all the cozy flavor of a chocolate cappuccino in bite‑size squares, perfect for holidays, gifting, and make‑ahead desserts.

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Prep Time 20 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Candy, Dessert

Cuisine American

Servings 36 pieces

Calories 130 kcal

Ingredients

  

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• 3 cups semi-sweet chocolate chips about 18 oz / 510 g
• 14 oz can sweetened condensed milk 396 g; divided between layers
• 2 tablespoons unsalted butter plus extra for greasing the pan
• 1 teaspoon pure vanilla extract for chocolate layer
• 1/4 teaspoon fine sea salt for chocolate layer
• 2 cups white chocolate chips about 12 oz / 340 g; use real white chocolate with cocoa butter
• 3/4 cup sweetened condensed milk from the same 14 oz can; you may have a small amount left over
• 2 tablespoons unsalted butter for cappuccino layer
• 1-2 tablespoons instant espresso powder or instant coffee granules use 1 tablespoon for gentle coffee flavor, 2 tablespoons for bolder flavor
• 2 tablespoons very hot water for dissolving espresso/coffee
• 1 teaspoon pure vanilla extract for cappuccino layer
• 1/4 teaspoon fine sea salt for cappuccino layer
• 1-2 teaspoons cocoa powder optional, for dusting
• flaky sea salt optional, a pinch for garnish
• chocolate-covered espresso beans optional, crushed, for garnish

Instructions

 

• Lightly grease an 8- or 9-inch square baking pan with butter. Line it with parchment paper, letting the paper hang over two opposite sides to create handles for easy removal.
• In a medium saucepan over low heat, combine the semi-sweet chocolate chips, 1 full 14 oz can of sweetened condensed milk (reserving 3/4 cup for the cappuccino layer if you prefer to measure it out first), and 2 tablespoons unsalted butter. Stir continuously with a silicone spatula until the chocolate is fully melted and the mixture is smooth and glossy.
• Remove the saucepan from the heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. The mixture should be thick, shiny, and pourable, similar to warm brownie batter.
• Pour the chocolate fudge mixture into the prepared pan and spread it into an even layer, pushing it gently into the corners. Set aside at room temperature while you prepare the cappuccino layer. If your kitchen is very warm, chill the pan in the refrigerator for about 10 minutes to let the layer begin to set.
• In a small bowl, stir together the instant espresso powder (or instant coffee granules) and 2 tablespoons very hot water until completely dissolved. Set aside.
• In a clean saucepan over low heat, combine the white chocolate chips, 3/4 cup sweetened condensed milk (measured from the can), and 2 tablespoons unsalted butter. Stir constantly until the mixture is melted and smooth. White chocolate scorches easily, so keep the heat low and do not walk away.
• Remove the saucepan from the heat and stir in the dissolved espresso mixture, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt. If the mixture seems extremely thick, you can add 1–2 teaspoons of hot water to loosen slightly; it will firm as it chills.
• Pour the cappuccino fudge mixture over the chocolate layer in the pan. Working fairly quickly, spread it into an even layer. For a swirled effect, gently drag a butter knife through both layers in a few places to marble them lightly, taking care not to overmix.
• Cover the pan loosely with foil or plastic wrap and refrigerate for at least 3 hours, or until the fudge is completely firm. For the cleanest cuts and most distinct layers, chill overnight.
• Use the parchment paper handles to lift the chilled fudge slab out of the pan and set it on a cutting board. With a long, sharp knife, cut into 1-inch squares for bite-size pieces, or larger pieces if desired. Wipe the knife with a warm, damp cloth between cuts for neat edges.
• If desired, lightly dust the top of the fudge with cocoa powder, sprinkle a pinch of flaky sea salt, and/or press crushed chocolate-covered espresso beans into the top. Serve slightly chilled or at cool room temperature.

Notes

Storage: Store fudge in an airtight container with parchment between layers. At cool room temperature it keeps up to 3 days; refrigerated, up to 2 weeks. For longer storage, wrap tightly and freeze up to 2–3 months; thaw in the refrigerator, then bring to room temperature for 20–30 minutes before serving.

Tips: Use low heat and stir constantly for both chocolate layers to prevent scorching and graininess, especially with white chocolate. Let the bottom chocolate layer cool for 5–10 minutes before adding the cappuccino layer for cleaner separation. For very sharp, distinct layers, chill the chocolate layer until mostly set (about 20 minutes) before adding the top layer.

Variations:
- Mocha Almond: Stir 1/2 cup toasted chopped almonds into the chocolate layer and sprinkle more on top.
- Salted Caramel Cappuccino: Drizzle 3–4 tablespoons thick caramel sauce between layers before chilling.
- Peppermint Mocha: Add 1/2 teaspoon peppermint extract to the chocolate layer and top with crushed candy canes.
- Hazelnut Cappuccino: Swirl 1/4 cup Nutella into the cappuccino layer and sprinkle with chopped hazelnuts.
- Extra Dark Coffee Fudge: Skip the white chocolate layer and double the chocolate layer, adding dissolved espresso directly to the chocolate mixture for a single bold coffee layer.

Nutrition

Calories: 130kcal

Keyword cappuccino fudge, chocolate fudge, coffee fudge, Holiday Candy, homemade fudge, mocha fudge

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