MOCHA-CARAMEL FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 64 pieces of fudge
Number Of Ingredients 9
Steps:
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Combine the condensed milk, semisweet and milk chocolate chips, butter, espresso powder and salt in a medium saucepan. Place over medium heat and cook, stirring and scraping the bottom of the pan frequently with a rubber spatula, until the chocolate is completely melted, about 5 minutes.
- Combine the dulce de leche and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 30 seconds.
- Spread the semisweet chocolate mixture in the prepared baking dish. Immediately drizzle the dulce de leche mixture on top. Drag a butter knife through the dulce de leche mixture to make a marbled pattern on top. Let cool completely at room temperature, about 1 hour. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.
ULTIMATE FUDGE MOCHA BROWNIES
Add these chocolate and coffee-flavored liqueur mocha brownies to your dessert table - a baked delight.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 32
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
- In 3-quart saucepan, melt 1/2 cup chocolate chips and 1/2 cup butter over low heat, stirring constantly; remove from heat. Cool completely. Stir in brown sugar, eggs, 2 tablespoons liqueur and the vanilla with whisk. Stir in flour, cocoa and salt. Spread evenly in pan. Bake 20 minutes or until center is set. Cool completely.
- In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Frost brownies. Refrigerate at least 15 minutes. In small microwavable bowl, microwave glaze ingredients on High 1 minute; stir. Microwave 15 seconds longer; stir until melted and smooth. Pour glaze over frosting; spread to cover. Refrigerate until set. With wet knife, cut into 8 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 173, Carbohydrate 23 g, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 87 mg
MOCHA FUDGE
This is an easy traditional fudge that is best made using a candy thermometer. It is a creamy coffee flavored fudge with a hint of chocolate and pecans swirled in. If you like fudge without nuts, simply leave them out.
Provided by KRYSTEEN
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 25m
Yield 64
Number Of Ingredients 10
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.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 12 g, Cholesterol 1.7 mg, Fat 2.7 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 6.1 mg, Sugar 11.2 g
MOCHA MERINGUE SANDWICH COOKIES
These crisp, chewy cookies can be made any size you choose. They're also great with a variety of fillings-try making them with fruit preserves. -Marie Valdes, Brandon, FL
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa and coffee., Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets., Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper., To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 76 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
MOCHA NUT FUDGE
I was lucky enough to inherit my grandmother's cookbook collection along with all of her recipe notations. This fudgy candy earned high marks. -Brandy LaFountain, Marion, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pound.
Number Of Ingredients 7
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.
Nutrition Facts : Fat 4 g fat (1 g saturated fat), Cholesterol 1 mg cholesterol, Sodium 7 mg sodium, Carbohydrate 10 g carbohydrate, Fiber trace fiber, Protein 1 g protein.
MOCHA FUDGE BROWNIE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray.
- Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring in between each, until fully melted, 1 to 2 minutes. Set aside.
- Beat the sugar, butter and eggs in a stand mixer fitted with the paddle attachment on medium-high speed until pale and fluffy, about 2 minutes. Whisk together the flour, salt and baking powder in a medium bowl. On low speed, slowly add the flour mixture to the butter mixture and mix until combined. Slowly add the melted chocolate, milk and coffee and mix until fully incorporated. Pour into the prepared baking pan and smooth the top with a rubber spatula.
- Bake until a toothpick comes out clean, about 30 minutes. Let cool completely in the pan, then cut into 16 squares.
MOCHA MARBLE FUDGE
Serve these wonderful chocolate and coffee candies to your guests as a homemade gift.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 64
Number Of Ingredients 6
Steps:
- Line bottom and sides of 8- or 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; grease foil with butter.
- In 2-quart nonstick saucepan, mix 3/4 cup of the milk and the espresso powder. Stir in white baking chips. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Spread in pan.
- In same saucepan, mix remaining milk, the chocolate chips and vanilla. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Drop by spoonfuls over espresso layer. Swirl mixtures with table knife. Gently press with hand to smooth top.
- Refrigerate about 2 hours or until cooled and firm. Remove from pan, using foil to lift. Cut into 1-inch pieces.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 20 mg, Sugar 8 g, TransFat 0 g
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MOCHA ALMOND FUDGE COOKIES - TUTTI DOLCI
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Estimated Reading Time 2 mins
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. For the candied almonds, whisk together sugar and hot water in a small bowl until sugar is dissolved. Add almonds and turbinado sugar; toss to coat. Spread the almonds in a single layer on prepared baking sheet and bake until crisp, about 10 to 15 minutes. Set aside to cool.
- For the cookies, whisk together flour, cocoa, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy; beat in egg, instant espresso, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and candied almonds. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
- Top cookies with remaining chocolate chips and candied almonds, pressing to adhere. Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
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- Combine semi-sweet chocolate chips, milk chocolate chips, sweetened condensed milk, milk and coffee mixture in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in nuts.
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