Mocha Cappuccino Fudge

The Holidays are over and a new year has started, but that doesn't mean the sweets are disappearing.

I am on a fudge run! Ok, this might seem like something new to you because I haven't shared any fudge recipes but I have been baking fudge at home.

Yes, I made fudge and haven't blogged about it. Does that make me a bad food blogger? I'm sharing it now so that counts for something, right? {smiling}.

Especially this recipe as it is everything you've ever dreamed cappuccino fudge would taste like - soft, creamy, dare I say, fudgy, with a delicious coffee flavor.

Why am I just now hearing about this after being alive for the last, um, 25, ok, 29 years? I find it hard to believe that someone finally came up with the idea of cappuccino fudge within the last 12 months. But whoever it was and whenever it happened, I am thankful. Thank you, Thank you, Thank you!

Mocha Cappuccino Fudge

Ingredients

1 and ½ Tablespoons of instant coffee

1 Tablespoon hot water

½ cup unsalted butter, room temperature

2 cups granulated sugar

¾ cup heavy cream

1 teaspoon sea salt

2 cups white chocolate chips (1- 12 ounce bag)

¼ cup semi-sweet chocolate chips

1 – 7 ounce jar marshmallow fluff

1 teaspoon vanilla extract

1 candy thermometer

Directions

Spray a 9” x 9” pan with nonstick spray and wipe excess off with a clean paper towel. Or you can grease the pan with butter. Set aside.

In a mug, add instant coffee and hot water and mix together until coffee is dissolved. Set aside.

In a medium saucepan, add butter, sugar, cream, and salt. Heat over medium heat, stirring continuously until butter melts and sugar dissolves.

Bring to a boil, continuing to stir, until temperature reaches 240F (116 Celsius) degrees on your candy thermometer.

After reaching 240F (116 C) degrees, remove pan from heat and add both chocolate chips (semi-sweet and white) and marshmallow. Continue to stir until all chips are melted and marshmallow is blended. You can place on low heat to help melt all the chips and blend the marshmallow.

Add vanilla to mixture while pan is away from the heat source.

Place about 1 to 2 cups fudge in a small bowl. Just eyeball it because the measurement doesn’t need to be exact. This is what makes the swirls in your fudge. Set aside.

Mix the coffee with the original saucepan of fudge until it’s completely mixed.

Quickly pour into prepared pan.

Place the fudge that you set aside earlier on top of coffee fudge mixture. Using a firm, thin spatula or butter knife, spread in thin swirling, circular patterns over coffee fudge, making sure not to over stir. Do this lightly over the top of the fudge.

Let cool at room temperature for at least 8 hours before cutting. You can place in refrigerator but keep in mind, it will be difficult to cut when cold.

If refrigerating, let warm to room temperature before cutting.

Best served at room temperature.

Can be stored in an airtight container for 2 weeks in the refrigerator. Trust me, it won’t last that long!

Inspired by ~ Elizabeth LaBau, candy expert

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Featured at ~ Sweet and Savoury Sunday #96

Shared with: Munching Mondays #72, Wine'd Down Wednesday 68, On Display Thursday # 25, Foodie Friends Friday Linky Party #129, Sweet and Savoury Sundays #95, Skip the Housework Link Party #51, Snickerdoodle Sunday #63, Tasty Tuesday Link Up, Inspire Us Thursday Link Party #81