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Mocha Chocolate Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 71 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 32 pieces
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This rich and decadent Mocha Fudge combines bittersweet and unsweetened chocolate with the bold flavor of espresso powder, resulting in a smooth and velvety treat perfect for chocolate and coffee lovers alike. Sweetened condensed milk and marshmallow creme add creaminess and sweetness, while a hint of vanilla enhances the overall flavor. Ideal for making ahead, this fudge holds well and cuts into perfectly bite-sized pieces.

Ingredients

Scale

Chocolate Mixture

  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 1 ounce unsweetened chocolate, chopped
  • ¼ cup marshmallow creme
  • 1 teaspoon vanilla extract

Fudge Base

  • 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

  1. Prepare Baking Dish: Line an 8-inch square glass baking dish with aluminum foil, allowing the sides to overlap for easy lifting of the fudge later.
  2. Combine Chocolate Ingredients: In a medium heatproof bowl, combine the bittersweet chocolate, unsweetened chocolate, marshmallow creme, and vanilla extract. Set aside.
  3. Dissolve Espresso Powder: In a large heavy saucepan (4 to 6 quarts), mix the water and instant espresso powder over medium heat until the espresso powder is completely dissolved.
  4. Add Remaining Ingredients: Add sugar, sweetened condensed milk, whipping cream, and unsalted butter to the saucepan. Stir continuously over medium heat until the sugar is fully dissolved, occasionally brushing down the sides with a wet pastry brush to avoid crystallization.
  5. Cook to Soft-Ball Stage: Attach a clip-on candy thermometer to the side of the saucepan and increase heat to high to bring the mixture to a boil. Reduce heat to medium and stir slowly and constantly with a wooden spoon until the thermometer reads 234°F (soft-ball stage), approximately 12 minutes.
  6. Combine Hot Mixture with Chocolate: Immediately pour the hot candy mixture over the chocolate mixture in the bowl without scraping the pan to preserve the sugar coating on the sides.
  7. Stir to Melt and Thicken: Stir vigorously and continuously with a wooden spoon until all the chocolate has melted and the fudge thickens slightly, about 3 minutes.
  8. Set the Fudge: Transfer the fudge to the prepared baking dish and smooth the top using an offset spatula. Refrigerate uncovered until firm enough to cut, approximately 2 hours.
  9. Serve: Using the foil edges, lift the fudge from the pan and cut into 32 pieces. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Fudge can be prepared up to a week in advance and stored in an airtight container in the refrigerator.
  • Bring fudge to room temperature before serving for optimal texture and flavor.
  • Use a wet pastry brush to prevent sugar crystals forming which can make the fudge grainy.
  • Carefully monitor the temperature to avoid overcooking the fudge base.

Nutrition

  • Serving Size: 1 piece (approx. 1 inch square)
  • Calories: 150
  • Sugar: 20g
  • Sodium: 40mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Find it online: https://jessicasrecipes.com/mocha-chocolate-fudge-recipe/