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Creamy Mocha Fudge

Yield

2 pounds

Ingredients

1 (12-ounce) package (2 cups) semi-sweet chocolate chips
1 cup milk chocolate chips
2 tablespoons milk
1 (14 ounce) can sweetened condensed milk
4 teaspoons powdered instant coffee dissolved in 1 tablespoon warm water
2 teaspoons vanilla extract
1 cup nuts, chopped and toasted*

Directions

Line an 8" x 8" or 9" x 9" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Set aside.

In a heavy saucepan combine semi-sweet chocolate chips, milk chocolate chips, milk, sweetened condensed milk, and coffee mixture. Cook over low heat, stirring constantly, until chips are melted.

Remove from heat. Stir in vanilla and toasted nuts. Spread evenly into prepared pan.

Refrigerate until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.

Additional Information

*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.

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