White Chocolate Cappuccino Fudge

Cappuccino fudge
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  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: 9 x 9 pan (81 servings)
Nutritional Guidelines (per serving)
67 Calories
3g Fat
10g Carbs
0g Protein
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Nutrition Facts
Servings: 9 x 9 pan (81 servings)
Amount per serving
Calories 67
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 7mg 0%
Total Carbohydrate 10g 3%
Dietary Fiber 0g 0%
Protein 0g
Calcium 10mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bring a taste of the coffee shop to your candy-making with this recipe for cappuccino fudge. This white chocolate-based fudge has a robust coffee flavor and a beautiful swirled pattern that mimics the steamed milk swirls in a cappuccino, making it an excellent addition to your morning cup of joe.


  • 1 1/2 tablespoons instant coffee
  • 1 tablespoon hot water
  • 4 ounces unsalted butter (1/2 cup, or 1 stick)
  • 2 cups sugar
  • 3/4 cup heavy cream
  • 1 teaspoon salt
  • 1 package white chocolate chips (12 oz.)
  • 1 jar marshmallow cream (7 oz.)
  • 1 teaspoon vanilla extract

Steps to Make It

  1. Prepare a 9 x 9 inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set a small bowl aside as well.

  2. In a small bowl or cup, combine the instant coffee and the hot water, and stir until the coffee dissolves. Set aside for now.

  3. Place the butter, sugar, heavy cream, and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar dissolves and the butter melts.

  4. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, insert a candy thermometer. Cook the fudge, stirring constantly ​until the thermometer reads 240 F (115 C).

  5. Once at 240 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream.

  6. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips. Add the vanilla and stir it in.

  7. Next, scoop about 1 1/2 cups of fudge into the small bowl. You don't need to measure, just separate out approximately a quarter of the fudge. This will be the white swirl you see in the final product.

  8. Add the reconstituted coffee to the remaining fudge in the pot, and stir until it is well-blended. Scrape the coffee fudge into the prepared pan.

  9. Working quickly, scoop spoonfuls of the white fudge and drop them on top of the coffee fudge in a random pattern, spreading them out evenly over the top.

  10. Once all of the white fudge is dotted on top, swirl a knife through the top of the fudge, creating a beautiful pattern of white and brown swirls. Don't stir too much and muddy the colors, you want to end up with very distinct white and brown swirls.

  11. Let the cappuccino fudge cool and set completely, either in the refrigerator for 2 to 3 hours or overnight at room temperature. Once set, lift it from the pan using the foil as handles and cut it into small squares using a large sharp knife.

  12. Store the fudge in an airtight container in the refrigerator for up to two weeks, and let it come to room temperature before serving.