Rich Mocha Fudge

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Making fudge is an activity that we enjoy every holiday season.  Many people tend to shy away from making their own fudge at home, but it really is not that difficult!  If you can stir and read the numbers on a candy thermometer, that’s more than half the battle right there!  While growing up and expanding my baking skills, I was always intimidated by using thermometers when making candy, but now I realize that was just silliness.  Candy thermometers make the process of making any sort of homemade fudge or candy much easier!  It lets you know exactly how long to cook the mixture for and when it’s time to remove it from the heat entirely.

There’s also few things more satisfying than watching your fudge set up beautifully into dense, solid little squares of chocolate magnificence.

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This particular recipe adds instant espresso powder to really bring out the flavor of the chocolate.  If you can’t find instant espresso in your grocery store (I couldn’t, and I didn’t want to make another trip to a specialized store!) then just use a little bit extra instant coffee and you’ll get the same effect.  Fudge is pretty simple, so the key to making it supremely delicious is using good quality chocolate chips and good vanilla extract.  I recommend Trader Joe’s semi-sweet chocolate chips and Nielsen-Massey Madagascar Vanilla Extract

Now, what are you all waiting for?  Get to making yourself some yummy fudge!

Rich Mocha Fudge
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Serves: 24
Ingredients
  • ¾ cup of butter
  • ⅔ cup of evaporated milk
  • 3 cups of sugar
  • 2 TBS instant espresso grounds *or* 2.5 mounded TBS instant coffee
  • 12 ounces of semi-sweet chocolate chips (1 bag)
  • 1 tsp vanilla extract
  • 1 7-ounce jar of marshmallow cream
Instructions
  1. In a heavy-bottom sauce pan, melt butter, evaporated milk, instant coffee/espresso, and sugar on high heat. Stir continuously
  2. When the ingredients have mostly melted and combined, fit the pan with a candy thermometer.
  3. Continue stirring until the mixture reaches 234 degrees.
  4. Remove the thermometer and remove the pan from the heat.
  5. Stir in chocolate chips until they are melted and the mixture is completely smooth.
  6. Add vanilla extract and stir to combine.
  7. Stir in marshmallow fluff until mixture is uniform and smooth.
  8. Pour mixture into a greased 9x13 dish and allow to set for about 4 hours. You may choose to chill the fudge in the refrigerator to help it set up more quickly.
  9. Once fudge is cooled, run a sharp knife under hot water and cut the fudge into pieces of desired size. Wipe excess fudge off of the knife after each cut.

 

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About Erin

Erin Browne and her husband Matt are the people behind the curtain here at Brownie Bites. Together, they blog about recipes they love, places they go, and things that they do. There are also cute dog pictures. Lots and lots of them. You can follow Erin on twitter @erinbrowne.
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