Search thousands of recipes reviewed by home cooks like you.

Mocha Fudge

Mocha Fudge

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
KRYSTEEN

KRYSTEEN

This is an easy traditional fudge that is best made using a candy thermometer. It is a creamy coffee flavored fudge with a hint of chocolate and pecans swirled in. If you like fudge without nuts, simply leave them out.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 64 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 70 kcal
  • 4%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

Add to list

Directions

  1. In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
  2. When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MJGBEE
30

MJGBEE

12/4/2004

Disaster! This fudge turned to sand when I let it start to cool to room temperature. I tried to follow the recipe very closely, so I am not sure where things went wrong...but oh they went very wrong. Probably won't try this one again...I was able to create my own mocha fudge by adding instant coffee granules to a plain fudge recipe I use (I just stirred them into the sugar before I added to the pot).

Chocoholic
15

Chocoholic

12/17/2009

Delicate recipe. I would not recommend letting it cool but rather just mixing in the chocolate just after taking off the heat. By letting it cool, you'll get a fudge that is going to instantly turn before you can get it into the pan. Marbling is not an effect because the caramel is so dark already. If it does fail and turns to sand, then just put the chunks into a microwave safe bowl and nuke for 2 minutes until it's bubbling again. Then pour hot mix into pan right away and you have an instant recovery!

kaliscook
12

kaliscook

1/10/2011

Mine turned out great. If yours turned to sand it was because your sugar crystalized. This is how to avoid it. When you start boiling the mixture, take a pastry brush and a cup of water and brush the sides of the pan with the wet brush to wash down any sugar crystals. It only takes a couple of stray crystals to make the whole pot crystalize so do a good job, but don't put too much extra water into your fudge. Also, you don't want to stir the fuge or jostle the pot until it cools.

More reviews

Similar recipes

ADVERTISEMENT