Mocha Spice Fudge Recipes

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MOCHA FUDGE



Mocha Fudge image

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

1 tablespoon instant coffee granules
3 cups white sugar
1 pinch salt
1 cup milk
2 tablespoons light corn syrup
3 tablespoons butter
1 teaspoon vanilla extract
½ cup chopped pecans
1 cup semisweet chocolate chips
½ cup pecan halves, for decoration

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-CARAMEL FUDGE



Mocha-Caramel Fudge image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 64 pieces of fudge

Number Of Ingredients 9

Cooking spray
1 14-ounce can sweetened condensed milk
10 ounces semisweet chocolate chips (about 1 1/2 cups)
6 1/2 ounces milk chocolate chips (about 1 cup)
4 tablespoons unsalted butter
1 tablespoon espresso powder
1/4 teaspoon salt
3 tablespoons dulce de leche
3 tablespoons white chocolate chips

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.

MOCHA MARBLE FUDGE



Mocha Marble Fudge image

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

Butter for greasing
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon instant espresso coffee powder or coffee granules
1 bag (12 oz) white vanilla baking chips (2 cups)
1 cup semisweet chocolate chips (6 oz)
1/2 teaspoon vanilla

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

MOCHA SPICE FUDGE



Mocha Spice Fudge image

Make and share this Mocha Spice Fudge recipe from Food.com.

Provided by Chef mariajane

Categories     Candy

Time 15m

Yield 64 pieces

Number Of Ingredients 10

1 1/2 cups granulated sugar
2/3 cup evaporated milk
3 tablespoons instant coffee
2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups nestle toll house semesweet chocolate chips
1/2 cup pecans or 1/2 cup walnuts, chopped
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Steps:

  • Line 8-inch square baking pan with foil.
  • Combine sugar, evaporated milk, coffee, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4-5 minutes. Remove from heat.
  • Stir in marshmallows, morsels, nuts, vanilla and cinnamon. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil; cut into 1-inch squares.

Nutrition Facts : Calories 55.4, Fat 2.4, SaturatedFat 1.1, Cholesterol 1.7, Sodium 16.2, Carbohydrate 8.9, Fiber 0.3, Sugar 7.8, Protein 0.5

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