Mocha Fudge is a dense, creamy chocolate treat brightened with coffee flavor — one bite tastes like a rich espresso-infused candy bar. I’ve made this version dozens of times for holiday platters and weeknight sweet cravings, and it’s reliably silky when you follow a few simple steps. My tests focused on balancing coffee intensity without making the fudge grainy or overly sweet.
Why Make This Recipe
- Deep chocolate and coffee flavor that’s perfect for coffee lovers and dessert trays.
- Quick, one-pot method that takes under 30 minutes of active work.
- Great for gifting and holidays — it slices cleanly when chilled.
- Easily adapted to dietary needs (dairy-free, sugar-free, nut additions).
- Personal insight: I love this recipe because the espresso powder lifts the chocolate and makes small portions feel indulgent. If you like quick fudges, try this helpful 2-ingredient pumpkin fudge for another fast option.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 10–12 minutes (melting and combining)
- Chill time: 2 hours (or until firm)
- Total time: ~2 hours 20 minutes
- Servings: 16 small squares
- Difficulty: Easy
- Method: Stovetop melting and chilling in an 8×8-inch pan lined with parchment.
My Experience Making This Recipe
On my first test batches I over-heated the chocolate and got a slightly grainy texture; switching to a gentle low heat and stirring until just smooth fixed that. I also experimented with different espresso strengths — 2 tablespoons of instant espresso powder gives a clear mocha note without bitterness.
How to Make Mocha Fudge
This recipe uses a one-pot melting method: combine sweetened condensed milk, good-quality chocolate, butter, and instant espresso powder in a saucepan over low heat until smooth. Stir off heat with vanilla and salt, then pour into an 8×8-inch pan lined with parchment and chill until firm. Expect about 10–12 minutes on the stove and at least 2 hours in the refrigerator before slicing.
Ingredients (makes ~16 squares)
- 12 oz (340 g) semi-sweet chocolate chips or chopped chocolate (about 2 cups)
- 14 oz (397 g) sweetened condensed milk (1 can)
- 3 tbsp (42 g) unsalted butter
- 2 tbsp instant espresso powder (adjust to taste)
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt, plus flaky salt for topping (optional)
- Optional: 2 tbsp unsweetened cocoa powder for extra depth or 2 oz dark chocolate for richer flavor
Equipment
- Heavy-bottomed medium saucepan or double boiler
- 8×8-inch baking pan lined with parchment (overhang for easy removal)
- Silicone spatula and offset spatula (for smoothing)
- Kitchen scale (recommended) or measuring cups
Step-by-step
- Line an 8×8-inch pan with parchment and set aside.
- In a heavy saucepan over low heat, combine chocolate, sweetened condensed milk, butter, and espresso powder. Stir constantly until chocolate is melted and mixture is smooth (about 8–12 minutes). Keep the heat low to avoid scorching.
- Remove from heat and stir in vanilla and salt. If adding cocoa powder, whisk it in now until smooth.
- Pour into the prepared pan, smooth the top, and sprinkle flaky salt if using. Chill uncovered until firm, at least 2 hours.
- Use the parchment overhang to lift the fudge from the pan; cut into 1-inch squares with a sharp knife. For cleaner cuts, chill 10–15 minutes more between slices.
Expert Tips for Success
- Use good-quality chocolate (at least 55–60% cocoa) — it strongly impacts texture and gloss.
- Keep heat low and stir constantly; chocolate can seize or burn quickly if temperature climbs.
- If chocolate appears grainy, add 1–2 tablespoons warm cream off heat and stir to re-emulsify.
- Chill in a metal pan for faster firming, or use silicone if you prefer easy release.
- For precise melting, a double boiler keeps temperatures safer than direct heat.
How to Serve Mocha Fudge
- Serve small 1-inch squares with espresso or dessert wine for a coffee-themed dessert pairing.
- Arrange on a platter with salted caramel pieces or toasted nuts for texture contrast.
- Use as a decadent topping or mix-in for vanilla or coffee ice cream.
- Package in small boxes lined with wax paper for gifts — add a sprinkle of cocoa or sea salt on top for a polished look.
Storage and Reheating Guide
- Fridge: Store in an airtight container between layers of parchment for up to 2 weeks. Keep at a consistent cool temperature to avoid sweating.
- Freezer: Wrap tightly in parchment and foil, or freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: Microwave a single piece for 5–8 seconds to soften, or place on the counter 20–30 minutes to come to room temperature. Avoid prolonged heat to prevent melting.
Recipe Variations
- Salted Caramel Mocha Fudge: Swirl 1/2 cup homemade or store-bought caramel into the fudge before chilling.
- Dairy-free/Vegan: Use canned full-fat coconut condensed milk (or make a coconut condensed milk) and dairy-free chocolate; reduce added coconut oil if too soft.
- Sugar-free: Substitute sugar-free chocolate (erythritol-based) and a sugar-free condensed milk alternative; texture will be slightly different.
- Double-chocolate Mocha Fudge: Use 2 oz extra dark chocolate melted with the mix for a deeper chocolate profile.
Nutritional Highlights
- This is a calorie-dense treat high in sugar and fat, so small portions (1-inch square) are recommended.
- Contains caffeine from the espresso powder — roughly equivalent to a small espresso shot across the whole batch depending on amount used.
- Allergen note: contains dairy and soy (from chocolate). Add-ins like nuts introduce tree-nut allergens.
Troubleshooting Common Issues
- Grainy or sandy texture: Often due to overheating or seizing. Solution: remove from heat immediately and stir in 1–2 tbsp warm cream or butter to smooth.
- Fudge too soft at room temp: Chill longer, or next time increase chocolate by 1–2 oz (28–56 g) for firmer set.
- Fudge sticks to pan: Always line with parchment and leave an overhang to lift out; warm a knife under hot water and dry before slicing for cleaner edges.
Frequently Asked Questions
Q: Can I use brewed coffee instead of instant espresso powder?
A: Brewed coffee adds water, which can change texture. Use instant espresso powder for concentrated flavor without extra liquid. If using brewed coffee, reduce the sweetened condensed milk slightly and add the coffee in small amounts while checking consistency.
Q: Why did my fudge seize or separate?
A: Seizing happens when chocolate is exposed to too much moisture or high heat. Keep temperatures low, and avoid boiling. If separation occurs, gently warm and whisk in a small amount of warm cream to bring it back together.
Q: How do I get glossy, smooth fudge?
A: Use quality chocolate, low heat, and avoid over-stirring as it cools. Stirring while it’s too cool can incorporate air and make a dull surface; stop stirring once smooth and pour into the pan promptly.
Q: Can I make this on a double boiler instead of direct heat?
A: Yes. A double boiler gives you gentler, more even heat and reduces the risk of burning the chocolate. It’s especially useful if your stove runs hot or you’re using delicate couverture chocolate.
Conclusion
For more mocha fudge inspiration and variations, check out this rich, creamy recipe from Life Currents: Mocha Fudge – Life Currents rich creamy dessert recipe. If you enjoy classic family-style recipes, Alida’s version offers a comforting take: Mocha Fudge #SundaySupper – Alida’s Kitchen. Want mocha fudge in ice cream form? See the creative mash-up at Penn State Berkey Creamery: Coffee Mocha Fudge Ice Cream | Penn State Berkey Creamery. For an easy, quick approach, Greatist shares a straightforward method here: Easy Mocha Fudge. If you’re curious about a salted caramel twist, Kristine’s Kitchen has a tested salted caramel mocha version: Salted Caramel Mocha Fudge – Kristine’s Kitchen.
Mocha Fudge
- Total Time: 140 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
A dense, creamy chocolate treat infused with coffee flavor, perfect for coffee lovers and dessert trays.
Ingredients
- 12 oz (340 g) semi-sweet chocolate chips or chopped chocolate (about 2 cups)
- 14 oz (397 g) sweetened condensed milk (1 can)
- 3 tbsp (42 g) unsalted butter
- 2 tbsp instant espresso powder (adjust to taste)
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt (plus flaky salt for topping, optional)
- Optional: 2 tbsp unsweetened cocoa powder or 2 oz dark chocolate for added flavor
Instructions
- Line an 8×8 inch pan with parchment and set aside.
- In a heavy saucepan over low heat, combine chocolate, sweetened condensed milk, butter, and espresso powder. Stir constantly until chocolate is melted and mixture is smooth (about 8–12 minutes).
- Remove from heat and stir in vanilla and salt. If using cocoa powder, whisk it in until smooth.
- Pour into the prepared pan, smooth the top, and sprinkle flaky salt if desired. Chill uncovered until firm, at least 2 hours.
- Use the parchment overhang to lift the fudge from the pan and cut into small 1-inch squares.
Notes
For cleaner cuts, chill for an additional 10–15 minutes before slicing. Store in an airtight container for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Stovetop melting and chilling
- Cuisine: American