Mocha Latte Fudge

diy-mocha-latte-fudge
Photo by Philip Friedman
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  • Makes about 40 pieces
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    Nutritional Information

    Per Serving

    • Calories 130 calories
    • Fat 6 g
    • Sat Fat 4 g
    • Cholesterol 15 mg
    • Sodium 15 mg
    • Protein 1 g
    • Carbohydrate 18 g
    • Sugar 17 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 40 mg

Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment with nonstick cooking spray.

Combine the condensed milk, sugar, and butter in a large saucepan over medium/low heat. Stirring frequently, bring to a low boil. Stir in chocolate chips and espresso powder. Stop stirring and let boil undisturbed for about 8 minutes. (If using a candy thermometer, the temperature should read 235°F.)

Carefully remove pan from the heat and stir in vanilla extract. Let mixture cool for 10 minutes. (A skin may begin to form on the surface; this is fine.) Using an electric mixer, beat mixture on medium/high for 5 minutes, until it is the consistency of soft peanut butter. Scrape mixture into the prepared pan and smooth to the edges. Chill until firm, about 4 hours.

Ingredients

  1. Check nonstick cooking spray
  2. Check 1 (14-ounce) can sweetened condensed milk
  3. Check 2 cups brown sugar
  4. Check ½ pound unsalted butter, cubed
  5. Check ½ cup semi-sweet chocolate chips
  6. Check 1 tablespoon espresso powder
  7. Check 1 tablespoon vanilla extract

Directions

  1. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment with nonstick cooking spray.
  2. Combine the condensed milk, sugar, and butter in a large saucepan over medium/low heat. Stirring frequently, bring to a low boil. Stir in chocolate chips and espresso powder. Stop stirring and let boil undisturbed for about 8 minutes. (If using a candy thermometer, the temperature should read 235°F.)
  3. Carefully remove pan from the heat and stir in vanilla extract. Let mixture cool for 10 minutes. (A skin may begin to form on the surface; this is fine.) Using an electric mixer, beat mixture on medium/high for 5 minutes, until it is the consistency of soft peanut butter. Scrape mixture into the prepared pan and smooth to the edges. Chill until firm, about 4 hours.
  4. Run a knife around the edges of the pan to loosen the fudge. Using the parchment overhang, lift the fudge out of the pan. Cut into 1½-inch squares. Keep refrigerated, in an airtight container, for 2 weeks.