Mocha Fudge Recipe

I decided to make some adjustments to this fudge recipe and it turned out absolutely perfect. The texture was wonderfully soft and creamy, and the flavor was fantastic. While I didn't have pecans on hand, I am certain they would have been a delightful addition. To enhance the coffee flavor, I included an extra 1/2 tablespoon of coffee granules, and I threw in an additional 1/2 cup of chocolate chips for good measure. Cooking the fudge to 236°F, then taking it off the heat and immediately adding the chocolate chips, required quite a bit of stirring as it cooled. In the end, the extra effort resulted in a lusciously creamy fudge bursting with flavor. I am already planning to make another batch next week to bring to a bake sale at work!

I decided to use espresso powder instead of regular coffee because I enjoy its rich flavor, and I must say, it worked wonderfully in this recipe. Following the suggestions of other reviewers, I waited for the mixture to cool slightly before stirring in the chocolate chips, and it definitely paid off. This fudge is a delightful departure from the typical flavors and makes for a great treat.

My experience with this fudge recipe was fantastic. If your fudge turned out sandy, the issue likely stemmed from sugar crystallization. Here's a tip to prevent this: as you begin boiling the mixture, grab a pastry brush and dip it in a cup of water. Use the wet brush to wipe down the sides of the pan, ensuring to dissolve any sugar crystals present. Even a few stray crystals can cause the whole batch to crystallize, so be diligent in this step. However, be mindful not to add too much additional water to the fudge. Additionally, refrain from stirring or moving the pot during the cooling process to achieve a smooth, creamy result.

After mastering the art of making fudge, this batch turned out fantastic! I sampled a bit of the fudge while it was cooling (before incorporating the chocolate), and it had a delightful coffee and buttery taste. With my experience in cooking just right - ensuring the fudge cools adequately before stirring, among other tricks - this fudge came out delicious! The only tweak I made was substituting a tablespoon of espresso powder for the instant coffee.

Fantastic!! Just remember to carefully follow all the instructions before starting! Initially, I made a mistake by adding the chocolate right after removing it from the heat, leading to the chocolate drying out. However, the second batch turned out absolutely amazing! Feeling adventurous, I decided to create white chocolate peppermint mocha fudge. Although I didn't incorporate enough peppermint, it ended up tasting like the delightful candy "coffee Nips," which was still enjoyable. I only used 2/3 cup of white chocolate chips, and the result was perfect! I'm now thinking about using a similar approach to make pumpkin fudge next time, inspired by a memorable vacation to the Oregon Coast. The flavor was incredibly delicious!

I decided to take Chocoholic's recommendation and skipped the initial cooling-off step, and I was pleased with the result. Using a candy thermometer is essential for making fudge, so if you were considering improvising, I would advise against it. Invest in a thermometer instead. Although the coffee flavor in the recipe was a bit too delicate for my liking, I might make some adjustments next time. Nevertheless, I still stand by my 4-star rating.

I don't usually drink coffee, but I decided to make this fudge for my husband's office, and he absolutely adored it! He mentioned that the coffee flavor nicely complemented the sweetness of the fudge (which packs a whopping 3 cups of sugar!). The trick is to resist the temptation to disturb the fudge while it transitions from the soft ball stage to room temperature. Even a slight movement can lead to the sugars crystalizing. I'll definitely be whipping up another batch of this, maybe as a Christmas treat! 😀

Delicious, but slightly grainy texture. I omitted corn syrup and pecans, which may have affected it. Added extra chocolate chips to improve consistency. While not my top fudge recipe, I will definitely make this again. Thank you for sharing!

I must have made a mistake, as my dish turned out mushy and stickier than expected. It also had a sandy texture, as mentioned by other reviewers. I don't think I will be attempting this recipe again.

Amazing!!!!!

Grainy texture

I followed the instructions using a candy thermometer, and the results were fantastic! My family works with chocolate, so I enjoy trying new recipes for fun. This one is definitely a keeper. Thanks, Krysteen!

I encountered the same issue and faithfully followed the recipe. Such a shame, it seemed so promising. :(

Disaster struck! Unfortunately, this fudge unexpectedly transformed into sandy texture as it cooled to room temperature. Despite meticulously following the recipe, something clearly went awry...and the outcome was far from delightful. I'm hesitant to attempt this recipe again. On a brighter note, I managed to salvage the situation by concocting my own mocha fudge variation. By incorporating instant coffee granules into my trusted plain fudge recipe (mixing them into the sugar before adding to the pot), I created a delicious alternative.