This mocha fudge recipe combines the flavors of chocolate fudge and coffee an easy homemade candy.
I love the combination of coffee and chocolate in desserts. There is a depth of flavor when coffee and chocolate are combined that is unmatched when they are served individually! I decided to modify my Easy Fudge Recipe and add Instant Espresso Crystals to create a Mocha Fudge.
My husband described the results as “sinfully delicious”. I am not sure if I will be put on the naughty list or nice list by sharing this Mocha Fudge with friends and neighbors.
My husband is always impressed with my fudge recipes because his mother never made candies. Many people think that it is hard to make fudge, which is why it makes a lovely gift. You get the “wow factor” because people think you have made something very difficult, but it really isn’t that hard at all. All you need is a large pot and a Candy Thermometer, which you can pick up for several dollars.
My Easy Homemade Fudge has a step by step tutorial if you have never made fudge before.
Mocha Fudge Recipe
- 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)
- Grease a 9 x 12 pan.
- In a large pot combine the butter, evaporated milk, instant espresso crystals, and sugar.
- Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature).
- Remove from heat.
- Stir in chocolate chips until they are completely melted and completely mixed in.
- Add vanilla; stir well.
- Stir in marshmallow cream until it is completely mixed with the chocolate.
- Pour fudge into a greased pan or serving dish.
Printable Recipe for Mocha Fudge
Mocha Fudge
Ingredients
- 3/4 cup butter
- 2/3 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
Instructions
- In a large pot combine the butter, evaporated milk, instant espresso crystals, and sugar.
- Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature).
- Remove from heat.
- Stir in chocolate chips until they are completely melted and completely mixed in.
- Add vanilla; stir well.
- Stir in marshmallow cream until it is completely mixed with the chocolate.
- Pour fudge into a greased pan or serving dish.
Notes
Lillian Murphy says
Where do you get espresso crystals? I can’t wait to make this. Tasted mocha fudge for the first time this week & loved it!
Judy says
Can you use espresso powder instead of the crystals?
Alea Milham says
Yes, you can.