Easy Mocha Fudge Recipes

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.

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.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides.
• Microwave chocolate and milk in microwaveable bowl on HIGH 2 min.; stir. If chocolate is not completely melted; continue to microwave in 15-sec. increments until chocolate is completely melted when stirred.
• Add remaining ingredients; stir until coffee is dissolved.
• Spread onto bottom of prepared pan.
• Refrigerate 3 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares to serve.

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.