The Best Creamy Mocha Fudge Recipes

MOCHA NUT FUDGE

Steps:

• In a heavy saucepan, combine the brown sugar, milk and corn syrup. Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved; boil for 2 minutes. , Remove from the heat; stir in chocolate chips, vanilla and coffee granules with a wooden spoon. Continue stirring until mixture is smooth and thick, about 5 minutes. Stir in walnuts. , Shape into two 9-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or overnight. Unwrap and cut into slices.

MOCHA FUDGE

Steps:

• 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).
• 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.

MOCHA-FUDGE ICE CREAM DESSERT

Steps:

• Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a 13x9-in. dish. Freeze 1 hour or until firm. , Spread hot fudge topping evenly over crust; freeze 30 minutes. , Layer with ice cream and whipped topping. Cover and freeze 8 hours or overnight. Garnish with chocolate curls or sprinkles if desired.

THE BEST CREAMY MOCHA FUDGE

Steps:

• 1. Line 8- or 9-inch square pan with foil.
• 2. In heavy saucepan over low heat, combine semi-sweet chips, milk chocolate chips, milk, sweetened condensed milk, coffee mixture and vanilla.
• 3. Cook over low heat, stirring constantly, until chips are melted. Remove from heat; stir in nuts.
• 4. Spread evenly into prepared pan. Refrigerate 3 hours or until firm.
• 5. Remove from pan; place on cutting board. Peel off foil; cut into squares. Store covered in refrigerator.