Mocha Chocolate Fudge Recipe

If you’ve been hunting for that perfect rich and creamy treat, let me introduce you to my absolute favorite Mocha Chocolate Fudge Recipe. This fudge is an irresistible blend of deep chocolate and bold espresso flavors, all wrapped up in a smooth, melt-in-your-mouth texture. I promise, once you try it, you’ll wonder why you ever settled for plain old fudge!

this Recipe

Ingredients You’ll Need

Every ingredient in my Mocha Chocolate Fudge Recipe plays a crucial role in achieving that decadent texture and rich flavor. When selecting ingredients, quality matters—especially the chocolate and espresso powder.

• Bittersweet or Semisweet Chocolate: Choose good quality chocolate with at least 60% cocoa for that deep, complex flavor.
• Marshmallow Creme: This gives the fudge its melt-in-your-mouth creaminess—don’t skip it!
• Unsweetened Chocolate: Adds richness and balances the sweetness.
• Vanilla Extract: Small touch that brightens the overall flavor.
• Water: Helps dissolve the espresso powder evenly.
• Instant Espresso Powder: The star ingredient for that mocha kick; instant powder melts easily into the mixture.
• Sugar: Slowly dissolved to avoid gritty fudge texture.
• Sweetened Condensed Milk: Makes the fudge super creamy and adds sweetness.
• Whipping Cream: Adds lusciousness while keeping the fudge soft.
• Unsalted Butter: For richness and smooth texture; unsalted gives you control over salt level.

Variations

I’ve played around with this Mocha Chocolate Fudge Recipe quite a bit, and I love how easy it is to customize. Whether you prefer dairy-free or want to add a nutty crunch, there’s room to tweak it to your liking.

• Nutty Addition: Toss in some toasted pecans or walnuts for texture; my family goes crazy for the added crunch.
• Dairy-Free Version: Substitute coconut cream for whipping cream and vegan butter to make it vegan-friendly—I’ve done this with great results.
• Spiced Mocha: Add a pinch of cinnamon or cayenne for an unexpected but delightful twist.

How to Make Mocha Chocolate Fudge Recipe

Step 1: Prep Your Pan and Chocolate Mixture

Start by lining an 8-inch square glass baking dish with aluminum foil, making sure to overlap the edges—this’ll make lifting the fudge out a breeze later. Next, combine the bittersweet chocolate, marshmallow creme, unsweetened chocolate, and vanilla extract in a heatproof bowl. I usually set this aside while I work on the candy mixture, but it’s key to have everything ready to go.

Step 2: Dissolve Espresso and Combine Ingredients in Saucepan

In a heavy saucepan, stir together water and instant espresso powder until fully dissolved. This is where the mocha magic starts. Add the sugar, sweetened condensed milk, whipping cream, and butter. Heat over medium, stirring occasionally, and be sure to brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming on the sides.

Step 3: Bring to Temperature and Boil

Attach a clip-on candy thermometer to the saucepan and turn the heat up to high to bring the mixture to a boil. Once boiling, reduce the heat to medium and stir slowly but constantly. This step takes patience—about 12 minutes until your thermometer reads 234°F. This precise temperature is crucial for your fudge to set perfectly, so resist the urge to rush it!

Step 4: Combine Hot Mixture and Chocolate

Quickly pour the hot candy syrup over your bowl with the chocolate and marshmallow creme — but don’t scrape the saucepan, as the residue might be too sugary or burnt. Stir vigorously with a wooden spoon for about 3 minutes until the chocolate melts completely and the fudge thickens just a little.

Step 5: Chill and Cut

Transfer the fudge into your lined baking dish, smoothing the top with an offset spatula. Then pop it into the fridge, uncovered, for about 2 hours until it’s firm enough to slice. When ready, use the foil edges to lift the fudge out and cut it into 32 bite-sized pieces—perfect for sharing or saving for yourself!

How to Serve Mocha Chocolate Fudge Recipe

Garnishes

I like to sprinkle just a pinch of cocoa powder or a few chocolate shavings on top of each fudge piece when serving—adds a bit of flair and reinforces that chocolatey goodness. For a festive touch, crushed espresso beans or a tiny sprinkle of sea salt work wonders too!

Side Dishes

Since this fudge is pretty rich, I often pair it with lighter refreshments like fresh berries or a small cup of black coffee, which complements the mocha flavor perfectly without overpowering the palate.

Creative Ways to Present

For holiday gatherings or gift boxes, I arrange the fudge on decorative parchment paper inside small tins or clear jars with ribbon. Individually wrapping squares in wax paper keeps them fresh and makes a thoughtful homemade treat your friends will cherish.

Make Ahead and Storage

Storing Leftovers

I store my leftover mocha fudge in an airtight container in the fridge. It keeps beautifully for up to a week, and I always bring it to room temperature for about 10 minutes before serving so it’s soft and chewy instead of cold and hard.

Freezing

This fudge freezes like a charm. I wrap individual pieces in wax paper then pop them in a freezer-safe container. When I want a quick treat later, I thaw pieces overnight in the fridge or at room temperature for a couple hours.

Reheating

If you want softer fudge immediately, I gently warm a piece in the microwave for 5-7 seconds—it softens the chocolate beautifully without melting it completely. Just be careful not to overheat!

FAQs

Final Thoughts

This Mocha Chocolate Fudge Recipe holds a special place in my kitchen because it brings together the two flavors I can’t resist—chocolate and coffee—in one utterly delicious bite. I remember making this the first time for a friends’ gathering, and everyone kept coming back for more. If you want to impress your friends or just treat yourself to something indulgent, this fudge is the way to go. Trust me, you’re going to love it!

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