Mocha-Chocolate Fudge

Mocha-Chocolate Fudge
Photo by Scott Phillips


  • 25 coffee beans (optional)
  • 3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
  • ½ cup cocoa nibs
  • 3-¾ cups granulated sugar
  • 4 oz. unsweetened chocolate, coarsely chopped
  • 1 tsp. table salt
  • 1-½ cups heavy cream
  • + 2 more ingredients
    • 2 Tbs. instant espresso or coffee
    • 3 Tbs. light corn syrup

Lightly butter the face of a candy thermometer and set aside.Put the sugar, cream, chocolate, corn syrup, instant coffee, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, ...

View full recipe at Fine Cooking


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