How to Make Hot Fudge Sauce

Ice cream just got dreamier. Top your favorite scoops with homemade hot fudge: Just five ingredients!

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Freezer-Ready Casseroles

A make-ahead casserole is perfect for just about any occasion. You can welcome new neighbors, prep for an upcoming party, or plan next week's meals. With cheesy lasagnas, bubbly tuna bakes, and more, these enticing freezer casserole recipes are sure to make life easier!

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Festive July 4th Desserts

Celebrate Independence Day with these festive 4th of July desserts! With star-shape scones and piecrusts, tempting tarts, colorful shakes, and fresh berries, these recipes for 4th of July desserts are sure to stand out at your patriotic celebration.

View Slideshow

How to Make Ice Cream Cake

Need a birthday cake idea or a fun way to change up a cake recipe? See how to make an ice cream cake better than any store-bought version.

View Video

Quick Summer Dinners

Summer is here! Make the most of the season's bounty of fresh produce with these quick dinner recipes. They're all ready in 30 minutes or less.

View Slideshow
Popular in Food

Mocha Fudge

3.0 by 4 people
12K views
Rate me!
  • Yields: 64 pieces.
  • Prep: 30 mins
  • Cool: 50 mins
  • Cook: 25 mins

Mocha Fudge

Ingredients

Directions

  1. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Butter foil; set pan aside.
  2. Butter the sides of a 3-quart heavy saucepan. In the saucepan, combine granulated sugar, half-and-half, brown sugar, cocoa powder, coffee crystals, corn syrup, butter, and salt. Cook and stir over medium heat until mixture is boiling. Clip a candy thermometer to the side of the pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees F, soft-ball stage (about 25 minutes). (Adjust heat as necessary to maintain a steady boil.)
  3. Remove saucepan from heat. Add vanilla but do not stir. Cool, without stirring, to 110 degrees F (50 to 60 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon just until candy starts to thicken. Continue beating just until fudge starts to lose its gloss (6 to 8 minutes total). If desired, quickly fold in 1/2 cup chopped coffee beans.
  4. Immediately spread fudge evenly in the prepared pan. Score fudge into squares while warm. Let fudge cool to room temperature. When fudge is firm, use the edges of the foil to lift fudge from pan. Cut into squares. If desired, pipe or spoon a little chocolate frosting onto each square and top with a halved coffee bean.

From the Test Kitchen

Layer fudge between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 week.

Comments

close
close
close
close
close

Loading... Please wait...