🌎 The World Cookbook

For the Caramel Layer:
2 cups white chocolate chips
2 Tablespoon butter
3/4 cup Dulce de Leche
1/2 cup marshmallow cream
For the Coffee Layer:
2 teaspoons instant coffee
1 teaspoon hot water
1/2 cup sweetened condensed milk
2 cups white chocolate chips
2 Tablespoons butter
1/2 cup marshmallow cream
For the Topping:
1/4 cup dark chocolate chips
1/2 teaspoon shortening

Line an 8x8 baking dish with foil. Set aside. Place the white chips and butter in a saucepan over low to medium heat. Let melt. Stir in the Dulce de Leche and stir until creamy. Add the marshmallow cream and stir until creamy again. Pour into the prepared pan. Place in the refrigerator for 30 minutes. Stir together the hot water and instant coffee until dissolved. Stir into the sweetened condensed milk very well. Set aside. Place the white chips and butter in a clean saucepan over low to medium heat. Let melt. Stir in the coffee sweetened condensed milk and stir until creamy. Add the marshmallow cream and stir until creamy again. Pour over the set caramel layer. Place in the refrigerator until set. (4 hours or overnight) Remove the foil and fudge from the pan. Peel off the foil. Use a hot knife to cut the fudge into 36 squares. Let come to room temperature. Heat the dark chocolate chips and shortening in the microwave for 1 minute. Stir until creamy. Spoon into a small ziplock baggie and cut one tip off. Drizzle over the fudge squares. Let set. Store in a sealed container on the counter. Makes 36 pieces of fudge.