Mocha Latte Fudge

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This recipe from Real Simple is not your typical fudge, but it’s relatively easy to concoct and would make a nice gift to your favourite coffeephile. You don’t even need a candy thermometer to make it, which is handy for those of you who aren’t familiar with making candy.

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Do keep a close eye on it, however, as I burnt the bottom of one of my pots quite badly the first time I made it.

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Start by lining an 8″ square pan with parchment paper and spraying it with cooking spray. I had neither a square pan nor cooking spray at the time so I used this 6″ x 10″ pan and I buttered it instead. You do you.

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Set that aside for a spell and grab a large pot. Dump in 1/2-lb butter, 2 cups brown sugar, and 1 14-oz can sweetened condensed milk.

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Stir that frequently over medium-low heat until it’s all melted and starts to boil.

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Then tip in 1/2 cup chocolate chips and 1 tablespoon espresso powder. Once that’s mixed in, stop stirring and leave the whole thing to boil (but not burn!) for 8 minutes.

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Remove the pan from the heat and stir in 1 tablespoon vanilla. Remember, it’s gonna fizz.

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Let the mixture cool for 10 minutes; then grab an electric mixer and beat the crap out of it for about 5 minutes, until it looks and feels like almost-melted peanut butter.

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Spill that into the prepared pan and smooth it down. Shove it in the fridge for 4 hours, until it’s all firm. Run a knife around the outside edge and use the parchment to pull the whole thing out of the pan. Cut it into cubes.

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EAT. (Store leftovers sealed in the fridge. PAH. Like there will be leftovers.)

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

12 thoughts on “Mocha Latte Fudge”

  1. Is that instant espresso powder? Would it work with more regular instead? Have you (or any of the other readers) tried it with ground coffee?

    Funny, I was thinking about something creamy, coffee-y, choccy in a handy portable form. I was drinking a white Irish(choccy bailey’s ) Russian at the time.

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    1. This is the creamy stuff. And I would definitely go with instant coffee here, espresso or otherwise. If you use ground coffee you’ll be crunching through the grounds and sugar and butter are not good conduits for brewing espresso flavour.

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      1. Well yeah, the only reason I’d buy it is for cooking purposes. But it was always just instant coffee, not espresso!
        I could possibly do this. If hubby would eat it, which he would want to and couldn’t, so maybe I could make it as a gift for someone instead 🙂

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      2. Go for it! Keep it on as low a heat as possible to prevent burning, and don’t use a candy thermometer because it will make you cook it too long. Just cook it for 8 minutes and take it off the heat right away.

        Liked by 1 person

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