Description
This rich and creamy Mocha Fudge combines bittersweet chocolate, instant espresso powder, and a luscious blend of condensed milk and cream for the perfect coffee-infused treat. Smooth, velvety, and decadent, this fudge is easy to prepare and ideal for gifting or enjoying as a sweet indulgence.
Ingredients
Scale
Chocolate Mix
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- ¼ cup marshmallow creme
- 1 teaspoon vanilla extract
Liquid Mixture
- ½ cup water
- 2 tablespoons instant espresso powder
- 1 ½ cups sugar
- ¾ cup sweetened condensed milk
- ⅓ cup whipping cream
- ¼ cup unsalted butter (½ stick)
Instructions
- Prepare baking dish: Line an 8-inch square glass baking dish with aluminum foil, ensuring the sides overlap for easy fudge removal later.
- Combine chocolate ingredients: In a medium heatproof bowl, mix the chopped bittersweet chocolate, unsweetened chocolate, marshmallow creme, and vanilla extract. Set aside.
- Make espresso sugar mixture: In a heavy 4 to 6-quart saucepan, stir together the water and instant espresso powder until dissolved. Add the sugar, sweetened condensed milk, whipping cream, and unsalted butter. Stir over medium heat, gently brushing down the sides with a wet pastry brush to prevent crystallization, until sugar fully dissolves.
- Cook mixture to temperature: Attach a clip-on candy thermometer to the saucepan. Increase the heat to high and bring the mixture to a boil. Reduce heat to medium and stir slowly but constantly with a wooden spoon until the thermometer reads 234°F (soft ball stage), about 12 minutes.
- Combine hot mixture with chocolate: Immediately pour the hot candy syrup over the chocolate mixture in the bowl, without scraping the pan. Stir vigorously with a wooden spoon until all the chocolate melts and the fudge thickens slightly, about 3 minutes.
- Set the fudge: Transfer the fudge mixture to the prepared baking dish and smooth the top with an offset spatula. Refrigerate uncovered until firm, about 2 hours.
- Cut and serve: Use the aluminum foil edges to lift the fudge from the dish. Cut into 32 equal pieces and serve.
Notes
- Fudge can be made up to one week in advance and stored in an airtight container in the refrigerator.
- Allow fudge to come to room temperature before serving for the best texture and flavor.
Nutrition
- Serving Size: 1 piece (approx. 20g)
- Calories: 110
- Sugar: 15g
- Sodium: 30mg
- Fat: 5.5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
