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Our Easy Mocha Fudge recipe is a rich, espresso-infused take on a classic Chocolate Fudge. Smooth, simple and perfect for winter and holiday treats.

A stack of Easy Mocha Fudge sitting on a white dessert plate in front of a red plaid Kitchen Towel

We added espresso to our classic Easy Chocolate Fudge recipe and boy oh boy does this Easy Mocha Fudge taste delicious.  Same easy, no candy thermometer required recipe but now featuring the flavor of everybody’s favorite winter drink. If you’re looking for a fun new fudge recipe for your holiday baking list, start with this one.

How to Prepare the Instant Coffee

Collage image showing the steps for dissolving the Instant Coffee in the Vanilla Extract to make the coffee flavoring to add to the chocolate fudge.

Steps 1-3: Dissolve the Instant Coffee in 2 teaspoons of vanilla. Stir until the coffee crystals are completely dissolved and then allow them to steep in the vanilla for at least 15 minutes.

How to Cook the Fudge

Collage image showing the steps for Melting the Milk Chocolate with the Sweetened Condensed Milk.

Step 4: Add the Milk Chocolate Chips to a medium saucepan.
Step 5: Add the Sweetened Condensed Milk to the pan.
Steps 6-7: Stir the chocolate and the condensed milk on medium-low heat until the chips are nearly melted. Remember to stir continuously.

Collage image showing the steps for adding the coffee/vanilla mixture to the chocolate fudge.

Steps 8-9: Take the fudge off the heat and add the Coffee/Vanilla extract. Continue to stir until the chips are completely melted.

Collage image showing how to pour the fudge mixture into the pan to allow it to set.

Step 10: Pour the fudge mixture into an 8×8″ pan lined with parchment paper.
Step 11: Working quickly, spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth out the top of the fudge.
Step 12: Allow the fudge to fully set (about 2-3 hours) and cut into bite-sized pieces. Store in the refrigerator in an air-tight container but we think Fudge tastes best served at room temperature. It should only take about an hour for the fudge to come back up to room temperature.

Closeup on a white dessert plate filled with a pyramid of Easy Mocha Fudge pieces.

Other Easy Fudge Recipes You Will Love

Closeup on a white dessert plate filled with a stack of Easy Mocha Fudge, sitting on a white table in front of a red kitchen towel.Print

Easy Mocha Fudge

Yield 24 pieces
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

A rich, espresso-infused take on our classic Easy Chocolate Fudge. Smooth, simple, and made without a candy thermometer. Perfect for winter and holiday treats.

Ingredients

  • 2 bags Milk Chocolate Chips
  • 1 can Sweetened Condensed Milk (14 oz)
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons French Roast Instant Coffee Crystals

Instructions

    1. Line an 8x8” baking pan with parchment paper and set aside.
    2. Dissolve the Instant Coffee in 2 teaspoons of vanilla. Stir until the coffee crystals are completely dissolved and then allow them to steep in the vanilla for at least 15 minutes.
    3. Add the Milk Chocolate Chips to a medium saucepan.
    4. Then add the Sweetened Condensed Milk and heat on medium-low until the chips are nearly melted. Stir continuously.
    5. Take off the heat and add the Coffee/Vanilla extract. Continue to stir until the chips are completely melted.
    6. Pour the fudge mixture into the pan.
    7. Working quickly, spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth out the top of the fudge.
    8. Allow to fully set (about 2-3 hours) and cut into bite-sized pieces.
    9. Store in an air-tight container.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

© Two Sisters Crafting
Cuisine: American / Category: Candy