Mocha Fudge

Five ingredients and no candy thermometer. This mocha fudge melts dark chocolate with sweetened condensed milk and butter on the stovetop, stirs in dissolved instant coffee, and sets up in the fridge. That’s it.

The instant coffee dissolved in a teaspoon of boiling water is what transforms this from regular chocolate fudge into something more complex. That concentrated coffee hit deepens the chocolate flavor and adds a bitter edge that balances the sweetness of the condensed milk. You taste the mocha, not just sugar.

Stirring constantly over low heat is the one thing you can’t skip. Chocolate and condensed milk scorch easily, and once it burns on the bottom, that bitter taste gets into the whole batch. Low heat, steady stirring, patience.

Kitchen Tips

• Break the chocolate into small, even pieces so it melts uniformly. Large chunks take longer and the condensed milk can overheat before everything is smooth.
• Dissolve the instant coffee completely in the boiling water before adding it. Undissolved granules leave gritty bits in the finished fudge.
• Line the pan with foil so you can lift the whole slab out for easy cutting. Greasing the foil prevents sticking.
• Let the fudge set completely before cutting. It should be firm to the touch, not just cool on top.

Variations

• Add a teaspoon of espresso powder instead of instant coffee for a stronger, more authentic coffee flavor.
• Fold in chopped toasted hazelnuts before pouring into the pan for a mocha-hazelnut fudge.
• Swirl in a tablespoon of Kahlua or Baileys for a boozy version.