Mocha Fudge

Mocha Fudge

This was a Sunset recipe that i gutted due to what I have in my house. But it turned out tasty and could be very bad to my “bottom” line! I’m sure the recipe creator is rolling in their grave since I removed the whole essence of the fudge, but we like it!

Time: 30 minutes, plus at least 2 hours to chill. There are few treats in this world better than a smooth, chocolaty, decadent morsel of fudge, and this recipe is one of the best we’ve tried.

Yield: Makes 36 pieces (1 in. square)


  • 1  pound  bittersweet chocolate, chopped 2 cups chocolate chips
  • 3/4  cup  unsalted butter, at room temperature 3/4 cup margarine, at room temperature
  • 3  tablespoons  instant espresso powder
  • 2 1/2  cups  sugar
  • 1/4  cup  corn syrup
  • 1  can (12 oz.) evaporated milk
  • 2  cups  chopped toasted almonds


1. Line a 9- by 13-in. pan with foil, letting foil hang over edges. Set aside. In a bowl, combine chocolate, butter, and espresso.

2. In an 8- to 10-qt. pan (i’d suggest bigger than 10), combine sugar, corn syrup, and milk, then bring to a boil over medium heat. Cook, stirring often with a wooden spoon to prevent boiling over, until mixture reaches 235° on a candy thermometer, about 15 minutes.  (use the thermometer! more like 20-30 min)

3. Remove pan from heat and pour chocolate mixture into hot milk. Stir until smooth. Pour fudge into prepared pan, smoothing top with spoon. Chill at least 2 hours.

4. Invert fudge onto a cutting board and peel off foil. Cut fudge into 1-in. squares.

Make ahead: Up to 1 week, chilled airtight, or up to 2 months, frozen.