My brother makes this for brunch every weekend and we fight over the last piece. Only 3 ingredients to make the ultimate morning treat.

by
Tap the pan gently on the counter a few times to release any air bubbles and to level the top. Let the fudge cool at room temperature for about 30 minutes, then transfer the pan to the refrigerator.
Chill the fudge for at least 3 hours, or until very firm. For the cleanest squares, let it chill overnight so it slices neatly and holds its shape on a brunch platter.
Once fully set, use the foil overhang to lift the fudge out of the pan and onto a cutting board. Peel back the foil. Using a sharp knife, cut into 24 small squares (or larger pieces if your family loves big bites). Wipe the knife with a warm, damp cloth between cuts for the neatest edges.
Fudge slab being cut into neat squares
Fudge slab being cut into neat squares
Serve the fudge cold or slightly chilled. Store leftovers in an airtight container in the refrigerator for up to 1 week, layering pieces with parchment or wax paper to prevent sticking.
Variations & Tips
For a stronger coffee punch, use a very bold cold brew concentrate (or reduce your cold brew on the stove by simmering it gently until it’s slightly thickened and more intense, then cool before using). For a slightly milder, creamier version, use half dark chocolate chips and half milk chocolate chips, keeping the total at 2 cups.
Different fudge variation squares on a small plate
Different fudge variation squares on a small plate

If you like a more defined swirl, reserve 2 to 3 tablespoons of the sweetened condensed milk before mixing; after spreading the fudge in the pan, drizzle the reserved condensed milk over the top and swirl with a knife for extra contrast. You can also swap in flavored cold brew, like vanilla or caramel, to change the vibe without adding more ingredients. For a mocha twist that’s still 3 ingredients, use chocolate-flavored cold brew instead of plain.

Food safety tips: Always use a clean, heat-safe bowl in the slow cooker and keep water out of the fudge mixture to prevent seizing. Make sure the cold brew has been stored properly in the fridge and used within its recommended window (usually 5 to 7 days after opening or brewing). Chill the fudge promptly after it reaches room temperature and keep it refrigerated, especially in warm kitchens, to avoid spoilage and maintain a safe, stable texture. If you’re serving this at a brunch buffet, try not to leave it out at room temperature for more than 2 hours; rotate small batches from the fridge so it stays firm and safe to eat.

Leave a Comment