After making this recipe I was in love! I really enjoy the taste of coffee and you can taste the mocha in this recipe. If you really like that strong taste of mocha I would recommend adding another 1/2 teaspoon or more depending on how strong you like it. Overall, I think this recipe was one of my favorites. It’s great for taking to a bible study, book club, or for a quick taste of morning in the afternoon. If you need a quick pick me up, but don’t want the huge caffeine rush then this recipe is a great one. A positive, is you won’t need to worry about having coffee breath. If you’re trying to wean off of drinking coffee but still crave that warm smooth taste then this recipe will be very beneficial to you.
| Level: Easy | Total: 4 hrs. 30 mins. (includes chilling time) | Yield: 40 pieces |
Ingredients:
- 1 (14 oz.) can sweetened condensed milk
- 2 cups brown sugar
- 1 cup unsalted butter (cubed)
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon espresso powder
- 1 tablespoon vanilla extract
Directions:
- Line an 8 in. square pan with parchment paper, leaving a 2-in. overhang on all sides.
- Spray parchment with nonstick cooking spray.
- Combine the condensed milk, sugar, and butter in a large saucepan over medium/low heat.
- Stir frequently, bring to a low boil. Stir in chocolate chips and espresso powder. Stop stirring and let boil undisturbed for about 8 minutes (candy thermometer should read 235°F)
- Carefully remove pan from the heat and stir in vanilla extract. Let mixture cool for 10 minutes. (a film of skin may form on the surface; this is fine)
- Using an electric mixer, beat mixture on medium/high for 5 minutes, until it is the consistency of soft peanut butter. Scrape mixture into the prepared pan and smooth to the edges.
- Chill until firm, about 4 hours.
- Run a knife around the edges of the pan to loosen the fudge. Using the parchment overhang, lift the fudge out of the pan. Cut into 1 1/2-inch squares.
- ENJOY!
- Can keep refrigerated, in an an airtight container, for up to 2 weeks.
