Mocha Fudge Recipe -
Mocha Fudge Recipe
  • READY IN 25 mins

Mocha Fudge

Recipe by  

"This is an easy traditional fudge that is best made using a candy thermometer. It is a creamy coffee flavored fudge with a hint of chocolate and pecans swirled in. If you like fudge without nuts, simply leave them out."

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Ingredients Edit and Save

Original recipe makes 64 pieces Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. 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).
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2009

Delicate recipe. I would not recommend letting it cool but rather just mixing in the chocolate just after taking off the heat. By letting it cool, you'll get a fudge that is going to instantly turn before you can get it into the pan. Marbling is not an effect because the caramel is so dark already. If it does fail and turns to sand, then just put the chunks into a microwave safe bowl and nuke for 2 minutes until it's bubbling again. Then pour hot mix into pan right away and you have an instant recovery!

Most Helpful Critical Review
Dec 04, 2004

Disaster! This fudge turned to sand when I let it start to cool to room temperature. I tried to follow the recipe very closely, so I am not sure where things went wrong...but oh they went very wrong. Probably won't try this one again...I was able to create my own mocha fudge by adding instant coffee granules to a plain fudge recipe I use (I just stirred them into the sugar before I added to the pot).


15 Ratings

Jan 10, 2011

Mine turned out great. If yours turned to sand it was because your sugar crystalized. This is how to avoid it. When you start boiling the mixture, take a pastry brush and a cup of water and brush the sides of the pan with the wet brush to wash down any sugar crystals. It only takes a couple of stray crystals to make the whole pot crystalize so do a good job, but don't put too much extra water into your fudge. Also, you don't want to stir the fuge or jostle the pot until it cools.

Dec 08, 2006

I used a candy thermometer and followed exactly the instructions given, it turned out wonderful. My family is in the chocolate business and I try these for the fun of it. This recipe is a keeper. --Thanks Krysteen

Aug 24, 2009

I don't drink coffee, but I made this for my husband's office, and he LOVED IT! He said the coffee balanced the "sweetness" of the fudge (there ARE 3 cups of sugar in here!). Key is to NOT MOVE THE FUDGE while it's cooling from soft ball stage to room temperature. Just a little movement can cause the sugars to crystalize. Will definitely make this again, perhaps for Christmas! :D

Jan 07, 2012

I might have done something wrong, because my recipe came out mushy and much more stickier than I though. It was also a bit sandy, like some other reviewers mentioned. I don't think I will try this again.

Dec 07, 2006

I had the same problem, and followed the recipe exactly. too bad, it sounded great. :(

May 15, 2013

I used espresso powder because it's what I had on hand and also because I love the espresso flavor. It turned out very well. I also took other reviewers’ advice and stirred the chocolate chips in after it was cooled slightly. This is a nice change of pace from the usual fudge.


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  • Calories
  • 70 kcal
  • 4%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 12 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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