Description
This rich and creamy Mocha Fudge combines the deep flavors of bittersweet chocolate and espresso with a smooth, velvety texture from marshmallow creme, sweetened condensed milk, and whipping cream. Perfect for chocolate lovers seeking a decadent, coffee-infused treat that’s both indulgent and easy to prepare.
Ingredients
Scale
Chocolate Base
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- ¼ cup marshmallow creme
- 1 teaspoon vanilla extract
Fudge Syrup
- 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
- Prepare the Baking Dish: Line an 8-inch square glass baking dish with aluminum foil, ensuring the sides overlap for easy fudge removal later.
- Mix Chocolate Base: In a medium heatproof bowl, combine the chopped bittersweet chocolate, unsweetened chocolate, marshmallow creme, and vanilla extract. Set aside.
- 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 completely dissolves.
- Add Remaining Syrup Ingredients: Stir in the sugar, sweetened condensed milk, whipping cream, and unsalted butter. Continue stirring over medium heat until the sugar dissolves, occasionally brushing down the sides of the pan with a wet pastry brush to prevent crystallization.
- Boil Sugar Mixture: Attach a clip-on candy thermometer to the side of the saucepan. Increase heat to high and bring the mixture to a rolling boil. Then reduce heat to medium and stir constantly but slowly with a wooden spoon until the thermometer registers 234°F (112°C), which should take about 12 minutes.
- Combine Mixtures: Immediately pour the hot candy syrup over the chocolate mixture in the bowl without scraping the pan. Stir vigorously with a wooden spoon until the chocolate fully melts and the fudge thickens slightly, about 3 minutes.
- Set the Fudge: Transfer the fudge mixture into the prepared baking dish and smooth the surface with an offset spatula. Refrigerate uncovered until firm enough to cut, approximately 2 hours.
- Cut and Serve: Lift the fudge from the pan using the aluminum foil edges. Cut into 32 equal pieces and enjoy.
Notes
- The fudge can be prepared up to a week in advance. Store it in an airtight container in the refrigerator to maintain freshness.
- For best texture and flavor, bring the fudge to room temperature before serving.
- Use a wet pastry brush to prevent sugar crystals from forming on the sides of the pan during cooking.
Nutrition
- Serving Size: 1 piece (approx. 1/32 of recipe)
- Calories: 140
- Sugar: 20g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
