Deliciously creamy, this quick and easy white chocolate coffee fudge recipe makes an effortlessly indulgent treat. Make it in the microwave, slow cooker or on the stovetop.
Easy coffee chocolate fudge
Condensed milk fudge is so easy to make. Whether it’s a gift for your hosts, a party favour for guests or just a treat for yourself, this easy three-ingredient coffee fudge recipe will delight everyone.
The pale golden colour of a creamy caffe latte, this white chocolate coffee fudge is a variation on the theme of my dark mocha chocolate coffee fudge.
White chocolate does work well in fudge but it needs different treatment. Here, I have increased the amount of chocolate and adjusted the quantity of coffee too, so that it isn’t too overpowering. Rich, creamy and not too sweet, I think this is a good one for the grown ups.
No one will ever guess that you made this fudge recipe with next to no effort, using the microwave. If you don’t have a microwave, this recipe also works on the stove top over a low heat. I have included instructions for both, so this really is a recipe for everyone. You could even make it in the slow cooker!
This fudge is perfect for coffee time and a lovely way to round off a meal. Alternatively wrap it up in pretty packaging to give away – or just enjoy it yourself!
Why you will love this white chocolate coffee fudge!
- 3 ingredient fudge is very easy. All you need is a bowl, spoon and a microwave.
- It can also be made with a slow cooker, or in a saucepan on the stove.
- No boiling required, making it safe for cooking with kids.
- You don’t even need a baking pan: just use a takeaway tray!
- This recipe barely takes 5 minutes hands-on time.
- This white chocolate coffee fudge recipe is easy to adapt, so you can make it your way.
- It is easily scalable.
- It is fool-proof and great for confectionary beginners.
- Fudge is fabulous!
Easy coffee fudge ingredients
- Condensed Milk – Half a can of sweetened condensed milk – about 200 g or 7 oz. Make sure you use condensed milk and not evaporated milk. A standard can is 395 g / 14 oz in the UK, the USA and Australia. Make a double batch, a batch of a different fudge or one of my ice creams with the rest. Alternatively, freeze it for next time. Either way, there’s no waste!
- White Chocolate – Supermarket own brands are just fine for this fudge recipe, and you do not need to buy expensive chocolate drops. White chocolate does need to be handled with extra care, so do be cautious when melting it.
- Instant Coffee – Three teaspoons of good instant coffee granules. When I want a good intense coffee flavour with no added liquid, I prefer the micro-ground instant coffees. These tend to be a bit more expensive that more traditional instant coffee and come in small tins rather than large jars. The difference in flavour is huge.
- Sprinkles – These are entirely optional but don’t they look pretty in the pictures! You could also top the fudge with some crumbled milk chocolate flake for a cappuccino look.
Small batch condensed milk fudge recipe
Fudge keeps but the texture is so much better when it’s fresh. This is one reason why I prefer to make smaller batches more often.
Cooking for two, I normally make my fudge using half a can of condensed milk. This produces 18–24 squares, which lasts us a week. If I were to make more, it would probably still last us a week. This is another good reason to make a modest batch!
If you want to use the rest of the can up, why not make a batch of my no churn ice cream? Alternatively, use it to make a different fudge – try my chocolate orange, Cadbury Creme Egg or Christmas fudge.
How to make chocolate coffee fudge
Step One – Pour the condensed milk into a microwave proof bowl. (I use a Pyrex style jug with a handle, which makes it easier to lift and pour.) Add the instant coffee to the condensed milk. Then stir it in and let it stand for about 30 minutes until it has started to dissolve.
Prepare the tray/mould
You need a baking pan, tray or mould to set the fudge in. Prepare the tray once the instant coffee has dissolved, while it infuses the condensed milk. A regular plastic takeaway tray (4″ x 6″) is great for this, so never throw them away, they last for ages and can go through the dishwasher umpteen times.
If you are using a flexible mould like a takeaway tray or silicone pan, simply brush it with oil or cake release spray. For a rigid pan, you will need to line it with parchment paper (I like foil backed parchment) so you can lift the fudge out easily. If you are making a larger batch, either use two trays, or a 7–8″ (18–20 cm) square pan.
Step Two – Break the chocolate into chunks, and add to the condensed milk. Put the jug in the microwave on half power for 30 second bursts, until the chocolate starts to melt, giving it a good stir each time.
The total time needed will vary with the microwave, brand of chocolate and even the size and shape of your jug or bowl. Go slowly, because you must melt the chocolate very gently. Never boil this type of fudge as the chocolate will seize, split or go grainy.
Step Three – When the chocolate has nearly melted, stir very thoroughly until smooth. The coffee should be well dissolved. The warm mixture will melt the rest of the chocolate. If necessary, return it for another 10–20 seconds in the microwave.
Step Four – Pour the hot fudge into the prepared mould. Smooth it out to give an even surface. If adding sprinkles, scatter over and lightly press in with your fingers or the back of a spoon.
Allow to cool and then place the tray in the fridge to set. This will take at least a couple of hours.
Step Five – Once set, turn the fudge out of the mould. If you used a flexible mould, flex the sides and flip upside down, giving the base a good tap to release the fudge. If your fudge is stuck, pop it into the freezer for 10 minutes. Then give the bottom of the tray a sharp tap. If you used a rigid baking pan, lift out the parchment you use to line it.
Cut the fudge into squares with a heavy kitchen knife to serve. Keep any remaining fudge in a covered container in the fridge until you are ready to eat.
Easy coffee fudge without a microwave
I find the microwave method the easiest way to make this quick coffee fudge recipe. It is, however, also very easy to make it in a saucepan on the stove top.
Step One – Pour the condensed milk into a saucepan, and add the instant coffee. Stir in and allow to dissolve.
Step Two – While the coffee dissolves, prepare your trays as described in the microwave method above. Then break up the chocolate and add to the condensed milk.
Step Three – Warm the pan on the lowest heat (use a diffuser ring if you have a gas hob). Once the chocolate starts to melt, keep stirring it. Do not leave the pan unattended, because it can quickly overheat and start to boil, spoiling the delicate white chocolate.
Step Four – Pour your white chocolate coffee fudge into the tray. Smooth the top (add sprinkles if you want). When it is cool, leave in the fridge to set for 4 hours or overnight.
Slow cooker method
Slow cookers are great for slowly melting chocolate for this type of recipe, and you certainly could use it.
For this recipe, you use the slow cooker as a bain marie.
Step One – Put the coffee in a jug or bowl with the condensed milk and stir. Leave it for half an hour to an hour to dissolve.
Step Two – Break up the chocolate and add to the jug. Then stand it in the slow cooker. Add a few inches of boiling water to the slow cooker pot so that it surrounds the bowl.
Step Three – Set the cooker to low and leave the lid off, because you do not want the water to condense drip into your fudge.
Step Four – Stir the fudge from time to time, taking care not to get any water into the mixture. The chocolate will melt and combine with the milk and coffee. When this has happened and you have a smooth mixture, carefully remove the bowl or jug.
Step five – Pour the fudge into the tray. When cooled, allow it to set in the fridge.
How long does quick coffee fudge last?
I find that a batch of this coffee fudge recipe lasts at least a week in the fridge. In my home, however, it is usually gone before the week is out! If I made a bigger batch, it wouldn’t last any longer, I’m afraid!
What can I do with leftover condensed milk?
Condensed milk keeps for a few days in the fridge, but will last for months in the freezer.
Fuss Free Tip
When you freeze leftover condensed milk, take care! Store it in a sealed container or make sure you have stored it upright and do not let it tip.
Condensed milk does not freeze solid (which is why it works in ice cream). If you let it, it will escape and the inside of your freezer will be covered in sticky sweet milk.
Use spare condensed milk to make one of my no churn ice cream recipes, or to make a second batch of fudge. You can find my collection of fudge recipes here or you could experiment with other flavours, using this recipe as a guide.
If you love sweet coffee flavours, then try my easy coffee blondies!
For more on the easiest ways to make fudge with no boiling or need for a thermometer, read my post on how to make easy fudge. You can find my favourite flavours in this roundup of all my easy fudge recipes.
Easy Coffee Fudge
- ½ can (14oz) condensed milk (200 g / 150 ml)
- 2 tsp instant coffee
- 250 g white chocolate
- sprinkles (optional)
- Pour the condensed milk into a microwave-proof bowl or jug with the coffee granules. Stir and leave for about 30 minutes for the coffee to start to dissolve.
- Prepare a tray by lining it with parchment paper, or simply oiling it if it is flexible. (If you are making a half can of condensed milk batch of fudge, a regular takeaway tray is the ideal size! If making a larger batch, either use two trays, or a 7-8" (18-20 cm) square pan.)
- Break up the chocolate and put it on top of the milk. Put it in the microwave on half power for 30 second bursts, stirring well between heating, until the chocolate is melted into the milk. The time taken will vary according to the power of your microwave. Go slowly, as you only want to melt the chocolate, not boil the mixture. White chocolate needs careful handling. The chocolate does not need to be fully melted when you stop heating it.
- Give the mixture a good stir until smooth. The remaining lumps of chocolate will melt in the warmth of the mixture.
- Pour the coffee fudge into the prepared tray, and smooth the top. Add sprinkles if you want to. Allow to cool. Place in the fridge for at least four hours to set.
- Cut into squares; store the fudge in a covered container in the fridge.
To make on the hob
- Prepare your trays. Pour the condensed milk into a saucepan with the coffee granules. Heat gently, stirring to dissolve the coffee.
- Prepare the tray. Break up the chocolate and put it on top of the milk.
- Keep the pan on the lowest heat and once the chocolate starts to melt, keep stirring it. Do not leave the pan, as it can rapidly overheat. If this happens, the mixture will split, spoiling your fudge.
- Once the chocolate is melted and well combined with the milk, give it a good stir and pour the fudge into the tray. Smooth out and once cool pop into the fridge to set for 4 hours or overnight.
To make in the slow cooker
- Put the coffee in a jug or bowl with the condensed milk and stir. Leave it for half an hour to an hour to dissolve. Prepare the tray or tin.
- Break up the chocolate and add to the bowl or jug. Then stand it in the slow cooker. Add a few inches of boiling water to the slow cooker pot so that it surrounds the bowl.
- Set the cooker to low. It is essential that you leave the lid off, because you do not want the water to condense drip into your fudge.
- Stir the fudge occasionally taking care not to get any water into the mixture. The chocolate will melt and combine with the condensed milk and coffee. When this has happened and you have a smooth mixture, carefully remove the bowl or jug.
- Pour the fudge into the tray and when cooled, allow to set in the fridge.
- This recipe is 2 Weight Watchers Smart Points per portion