Mocha Fudge

Mocha Fudge


"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."


25 m servings 70 cals
Serving size has been adjusted!

Original recipe yields 64 servings



  • 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

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  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.
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  1. 15 Ratings


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...

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 t...

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 brus...

I used a candy thermometer and followed exactly the instructions given, it turned out wonderful. My family is in the chocolate business and I try these for the fun of it. This recipe is a keeper...

I don't drink coffee, but I made this for my husband's office, and he LOVED IT! He said the coffee balanced the "sweetness" of the fudge (there ARE 3 cups of sugar in here!). Key is to NOT MOV...

I might have done something wrong, because my recipe came out mushy and much more stickier than I though. It was also a bit sandy, like some other reviewers mentioned. I don't think I will try t...

I had the same problem, and followed the recipe exactly. too bad, it sounded great. :(

I used espresso powder because it's what I had on hand and also because I love the espresso flavor. It turned out very well. I also took other reviewers’ advice and stirred the chocolate chips...

I made this fudge but changed a few things and it came out perfect. Great soft creamy texture and fantastic flavor. I didn't have pecans but am sure the fudge would have been great with them as ...