Mocha Nut Fudge Recipe

4.5 6 7
Mocha Nut Fudge Recipe
Mocha Nut Fudge Recipe photo by Taste of Home
Publisher Photo

Mocha Nut Fudge Recipe

Read Reviews
4.5 6 7
Publisher Photo
I was lucky enough to inherit my grandmother's cookbook collection along with all of her recipe notations. This fudgy candy earned high marks. —Brandy LaFountain, Marion, Michigan
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 cup packed brown sugar
  • 1/3 cup evaporated milk
  • 2 tablespoons light corn syrup
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant coffee granules
  • 1 cup chopped walnuts

Directions

In a heavy saucepan, combine the brown sugar, milk and corn syrup. Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved; boil for 2 minutes.
Remove from the heat; stir in chocolate chips, vanilla and coffee granules with a wooden spoon. Continue stirring until mixture is smooth and thick, about 5 minutes. Stir in walnuts.
Shape into two 9-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or overnight. Unwrap and cut into slices. Yield: 1 pound.
Originally published as Mocha Nut Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p91

Nutritional Facts

1 serving (1/2 each) equals 73 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 7 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

  • 1 cup packed brown sugar
  • 1/3 cup evaporated milk
  • 2 tablespoons light corn syrup
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant coffee granules
  • 1 cup chopped walnuts
  1. In a heavy saucepan, combine the brown sugar, milk and corn syrup. Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved; boil for 2 minutes.
  2. Remove from the heat; stir in chocolate chips, vanilla and coffee granules with a wooden spoon. Continue stirring until mixture is smooth and thick, about 5 minutes. Stir in walnuts.
  3. Shape into two 9-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or overnight. Unwrap and cut into slices. Yield: 1 pound.
Originally published as Mocha Nut Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p91

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Reviews forMocha Nut Fudge

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MY REVIEW
Peggie0203 User ID: 2074993 257717
Reviewed Dec. 5, 2016

"Good fudge! I omitted the nuts (family preference). Next time I think I'll use less coffee and dissolve it in the vanilla extract, as I found it the flavour a bit too strong, and it was not completely dissolved. Otherwise, it was very easy to make and everyone liked it."

MY REVIEW
cast_iron_king User ID: 1236761 257623
Reviewed Dec. 3, 2016

"I made this today, and I can't stop nibbling! So easy and so good! I used black walnuts and a superfine ground instant coffee a friend brought me from Columbia. I knew those two bold flavors could possibly overwhelm the chocolate, so I only used half what the recipe called for. The result is fantastic. I can't wait to do this again with different substitutions. Just a really really good recipe. 5 stars!"

MY REVIEW
mamawpatty User ID: 7882437 215323
Reviewed Dec. 19, 2014

"it tasted more like chocolate ganache than fudge"

MY REVIEW
[email protected] User ID: 4441258 90942
Reviewed Jan. 13, 2013

"This was very good fudge. My only complaint is that it didn't make near enough to share! lol"

MY REVIEW
Jordi User ID: 51521 121233
Reviewed Feb. 2, 2010

"Very good!"

MY REVIEW
fastlane1958 User ID: 1517513 133899
Reviewed Nov. 13, 2009

"So easy to make. Taste sinfully good! The coffee really enhances the chocolate flavor. The slices will look wonderfuly on my Christmas cookie platters"

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