Mocha Fudge
Recipe type: Homemade Candy
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • ¾ cup butter
  • ⅔ cup evaporated milk
  • 3 cups sugar
  • 2 tablespoons instant espresso crystals
  • 12-ounce bag of semi-sweet chocolate chips
  • 1 teaspoon vanilla
  • 1 jar of marshmallow cream (7-ounce jar)
  1. In a large pot combine the butter, evaporated milk, instant espresso crystals, and sugar.
  2. Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature).
  3. Remove from heat.
  4. Stir in chocolate chips until they are completely melted and completely mixed in.
  5. Add vanilla; stir well.
  6. Stir in marshmallow cream until it is completely mixed with the chocolate.
  7. Pour fudge into a greased pan or serving dish.
I put it in the refrigerator to cool it quickly. It will take approximately 4 -5 hours to cool if you leave it at room temperature (which is way too long for my family to wait). Makes approximately 3 lbs.
Recipe by Premeditated Leftovers at