Spatula
Parchment paper
8×8-inch pan or a flat tray for the roll-up method
Measuring spoons/cups
Step-by-Step Instructions (Fast + Foolproof)
Step 1: Prep your pan or parchment
Option A (classic squares): Line an 8×8-inch pan with parchment, leaving overhang so you can lift out easily.
Option B (pinwheel slices like the image): Lay a large sheet of parchment on a tray or the counter. You’ll spread the fudge into a rectangle, roll it up, then slice.
Step 2: Melt the fudge base (the “five-minute” part)
In a microwave-safe bowl combine:
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white chocolate chips
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sweetened condensed milk
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butter
Microwave in 20–30 second bursts, stirring well each time, until fully melted and smooth. White chocolate can seize if overheated, so go gently. Total melting time is usually 60–90 seconds depending on your microwave.
Once smooth, quickly stir in:
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espresso powder
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vanilla
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salt
At this point, you have a delicious white chocolate mocha fudge that can be poured straight into your pan and chilled.
Two Ways to Finish
Option A: Classic Fudge Squares (easiest)
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Pour the warm fudge into your parchment-lined 8×8 pan.
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Smooth the top with a spatula.
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Add any toppings (a sprinkle of espresso powder or mini chips is perfect).
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Chill 2–3 hours, or until firm.
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Lift out and cut into small squares.
Serving tip: This fudge is rich—cutting smaller pieces (like 1-inch squares) is perfect for platters and gift boxes.
Option B: Pinwheel Swirl Fudge Slices (like the photo)
This method makes those beautiful spiral “coins.” It looks impressive, but the steps are genuinely easy.
1) Divide the fudge
After the base is melted and flavored, split the mixture into two bowls:
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Bowl 1 stays white mocha
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Bowl 2 becomes the darker mocha swirl
2) Make the darker mocha layer
To Bowl 2, stir in:
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cocoa powder
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optional extra espresso powder
Mix until completely smooth. If it thickens a little, that’s normal—just keep stirring.
3) Spread into two thin rectangles
On parchment paper, spread each fudge bowl into a rectangle about:
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8×10 inches (doesn’t need to be perfect)
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about 1/4-inch thick
If the fudge is too warm and “runny,” let it sit for 2–3 minutes to thicken slightly, then spread.
4) Chill briefly (so it rolls cleanly)
Place the rectangles in the fridge for 8–12 minutes—just until they are flexible but not liquid. You want “bendable leather,” not hard candy.
5) Stack and roll
Take the darker layer and place it on top of the white layer (or vice-versa). Use the parchment to help you roll it up tightly like a jelly roll.
6) Chill fully
Wrap the roll in parchment (and plastic wrap if you want it extra snug). Chill 2–3 hours until firm.
7) Slice into swirls
Unwrap and slice into 1/2-inch coins with a sharp knife. If the knife sticks, wipe it clean between cuts.
Flavor Notes (how to get your perfect coffee vibe)
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Mild coffee flavor: 1 tsp espresso powder total
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Classic mocha: 2–3 tsp espresso powder total
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Bold café vibe: 1 tsp espresso powder + 1 tsp coffee extract (if you have it)
If you’re sensitive to bitterness, keep the espresso at 2 tsp and lean on vanilla + salt for balance.
Troubleshooting (quick fixes)
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My fudge looks grainy: White chocolate may have overheated. Stir vigorously; if needed, add 1 teaspoon of neutral oil (or coconut oil) and warm for 10 seconds, then stir again.
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My fudge is too soft: It usually just needs more chill time. If it’s still soft after 4 hours, your chocolate-to-milk ratio may be low—next time use slightly more white chocolate (an extra 1/4 cup).
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My roll cracked: It was chilled too long before rolling. Next time roll when it’s cool but still flexible (that 8–12 minute chill window helps).
Storage + Make-Ahead Tips
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Room temperature: 3–4 days in an airtight container (cool room)
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Refrigerator: up to 2 weeks
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Freezer: up to 2 months (wrap tightly; thaw in the fridge overnight)
For gift boxes: place pieces in mini cupcake liners and keep them cool until you hand them off.
Easy Variations (holiday edition)
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Peppermint Mocha: add 1/4 tsp peppermint extract + crushed candy canes on top.
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White Chocolate Hazelnut Mocha: swirl in 2–3 tbsp hazelnut spread (like Nutella) before chilling.
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Gingerbread Mocha: add 1/2 tsp cinnamon + pinch of ginger + pinch of cloves.
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Snowy Latte: skip cocoa swirl, add extra vanilla, and top with white sprinkles.
Conclusion
This white chocolate mocha fudge is the kind of treat that feels festive the second it hits the table—creamy, coffee-kissed, and rich enough to satisfy even the strongest sweet tooth. It’s also the perfect “stress-free” holiday recipe: minimal ingredients, minimal effort, maximum payoff. Make it as classic squares for speed, or roll it into pinwheel slices when you want that bakery-style wow factor. Either way, you’ll end up with a tray of candy-shop-worthy fudge that disappears fast—so if you’re gifting it, hide a few pieces for yourself first. ☕
