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Rich Mocha Fudge

  • Author: Erin Browne
  • Prep Time: 4 hours
  • Cook Time: 12 mins
  • Total Time: 4 hours 12 mins
  • Yield: 24 1x


  • 3/4 cup of butter
  • 2/3 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


  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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