Oh I have such a treat for you today! Just look at this gorgeous chocolatey goodness!
This fudge is for my fellow coffee addicts out there. It’s creamy and rich and chock-full of espresso flavor. Really, does anything beat the coffee-chocolate combo? Anything besides chocolate and peanut butter, obviously. Chocolate and peanut butter beat everything.
As an added bonus, I’m pretty sure Mocha Fudge counts as breakfast because it has coffee (flavoring) in it. (I say the same thing about coffee ice cream and anything with eggs or oatmeal though. I can justify absolutely anything for breakfast.)
This recipe comes from America’s Test Kitchen. (I’ve said it before and I’ll say it again: they have the best recipes out there. THE ABSOLUTE BEST!)
Their recipe called for nuts but I had a bag of Oreos I wanted to use up, so I added those instead. It may have been the best idea I ever had.
I bore easily so I need a variety of textures in my food. The Oreos add a fantastic crunch and an extra bit of chocolate in every bite.
Please don’t be deterred by the candy thermometer this recipe requires. I firmly believe that a person has not truly lived until she (or he) has used a candy thermometer at least once. (OK, I don’t actually believe that but candy-making is really, really fun and I want everybody to try it!)
The recipe calls for making a foil sling for your pan; I’m not sure I explained this process very well. If my explanation is confusing, see this. The instructions in the link say to grease your pan–don’t do that for this recipe.
Make this fudge today, then have it for dessert tonight and breakfast tomorrow. You can thank me later ☺.
- 4 cups granulated sugar
- 1 12-ounce can evaporated milk
- 16 tablespoons butter
- 2 cups chopped Oreos (about 16 cookies)
- 1 7-ounce jar Marshmallow Fluff
- 2 teaspoons vanilla extract
- 2 tablespoons + 1 teaspoon espresso powder
- 12 ounces bittersweet chocolate, finely chopped
- 8 ounces unsweetened chocolate, finely chopped
- 5 ounces white chocolate, melted, for drizzling (if desired)
- Create a foil sling for a 13- by 9-inch casserole dish. (Cut two sheets of foil longer than your dish. Fold one sheet so it is 13 inches wide and one so it is 9 inches wide. Place the sheets in the pan perpendicular to each other, allowing the excess to hang over the edges of the dish. Press the foil into the corners and sides of your dish so the foil is flush with all edges.) Set aside.
- Bring sugar, evaporated milk, and butter to a boil in a medium saucepan over medium-high heat, stirring constantly. Reduce heat to low and simmer, stirring constantly, until mixture registers 234 degrees on a candy thermometer, 8 to 10 minutes.
- Remove pan from heat and stir in Marshmallow Fluff, vanilla, and espresso powder. Let mixture cool at room temperature, stirring occasionally, until it registers 160 degrees on a candy thermometer, about 20 minutes.
- Stir in chocolate until smooth, then stir in Oreos. Pour into prepared pan and smooth the surface. Refrigerate for 4 hours. Using the foil overhang, remove fudge from pan and peel off foil.
- For white chocolate drizzle (if using), melt white chocolate in microwave in 20-second bursts, stirring after each increment, until chocolate is melted and smooth. Place chocolate in a zip-top bag, squeeze chocolate into one of the bag’s bottom corners, and snip off the very tip of the corner. Squeeze bag gently to create a thin drizzle of chocolate.
- Whether decorating with white chocolate or not, allow fudge sit at room temperature for 30 minutes before slicing and serving.
- May be stored in an airtight container in the fridge for up to 1 month.