Prep the Pan

• Line an 8×8-inch baking dish with foil, ensuring the edges hang over the sides for easy removal.

2. Make the Caramel Layer

• Melt white chocolate chips and butter over low-medium heat in a saucepan. Stir until smooth.
• Add Dulce de Leche and marshmallow cream, stirring until creamy.
• Pour the mixture into the prepared pan and refrigerate for 30 minutes until slightly set.

3. Prepare the Coffee Mixture

• Dissolve instant coffee in hot water and mix it into the sweetened condensed milk.

4. Make the Coffee Layer

• In a clean saucepan, melt white chocolate chips and butter over low-medium heat.
• Stir in the coffee-infused condensed milk until creamy.
• Add marshmallow cream and mix well. Pour over the set caramel layer.
• Refrigerate for at least 4 hours or overnight until fully set.

5. Cut the Fudge

• Remove the fudge from the pan using the foil overhang. Peel off the foil.
• Use a hot knife to slice into 36 squares and let the fudge come to room temperature.

6. Add the Chocolate Drizzle

• Melt dark chocolate wafers in the microwave for 30 seconds, stirring until smooth.
• Transfer the melted chocolate to a small Ziplock bag and snip a tiny corner to drizzle over the fudge squares.

7. Set and Store

• Allow the chocolate to set before serving. Store the fudge in an airtight container at room temperature.