Creamy Mocha Fudge
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cocoa powder
|
|
| 3 ½ | cups |
powdered sugar
|
|
| ¼ | cup |
heavy whipping cream
|
|
| ½ | cup |
butter
|
|
| 2 | teaspoons |
coffee
very strong |
|
| ½ | cup |
pecans
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cocoa powder
|
|
| 828 | ml |
powdered sugar
|
|
| 59 | ml |
heavy whipping cream
|
|
| 118 | ml |
butter
|
|
| 1E+1 | ml |
coffee
very strong |
|
| 118 | ml |
pecans
coarsely chopped |
|
Directions
Stir together cocoa and icing sugar in large bowl until well blended. There should be no lumps.
Melt butter over medium heat.
Add coffee and beat with an electric beater until smooth.
Fold in pecans.
Turn into wax paper lined loaf pan.
Smooth top with knife dipped in warm water.
Refrigerate until set.
When set, turn and cut into squares.
