• Sumo

Need a little pick-me-up in your fudge? This recipe adds instant espresso which gives it that special caffeinated kick.

Mocha Chocolate Fudge

Prep Time: 10 minutes

Cook Time: 30 minutes

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Total Time: 2 hours, 45 minutes


  • 4 1/2 Cups Sugar
  • 1 12oz Can Evaporated Milk
  • 1/2 Teaspoon Salt
  • 16oz Milk Chocolate, chopped
  • 12oz Semisweet Chocolate, in pieces or chopped
  • 1 7oz Jar Marshmallow Creme
  • 1 Teaspoon Vanilla
  • 2 Tablespoons Instant Espresso Powder or Instant Coffee Crystals
  • Chocolate Covered Espresso Beans (opt)


  1. Line a 13 x 9 baking pan with foil, grease with butter and set aside.
  2. Take a large, heavy saucepan and butter the sides; combine the sugar, evaporated milk and salt and bring to a boil over medium-high heat; stir constantly. Reduce heat to medium and cook, stirring often, for ten minutes.
  3. Remove from heat and add in the chocolate pieces and marshmallow creme as well as the vanilla and instant coffee or espresso.
  4. Stir until chocolate is melted and mixture is combined then, using a wooden spoon, briskly beat until mixture is thickened.
  5. Pour into the prepared pan and shake slightly till the fudge is spread into the edges of the pan, top with espresso beans if desired; cover and refrigerate for 2-3 hours or until firm.
  6. Remove foil from the pan and cut fudge into squares. Serve and enjoy!