Mocha Fudge

Instant coffee adds the hint of mocha to this light chocolate fudge.


Makes about 1-3/4 pounds


3/4 cup whipping cream
1 tablespoon corn syrup
1-3/4 cups sugar
1 tablespoon instant coffee granules
1 cup (1/2 of 7-ounce jar) marshmallow creme
1 cup milk chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla


  1. Butter 8-inch square pan; set aside. Lightly butter side of heavy, medium saucepan.
  2. Combine cream, corn syrup, sugar and coffee granules in prepared saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down side of pan with pastry brush frequently dipped in hot water to remove sugar crystals. Continue to boil 5 minutes.
  3. Meanwhile, combine marshmallow creme, chips, nuts and vanilla in heat-proof bowl.
  4. Pour sugar mixture over marshmallow mixture. Stir until chips melt. Spoon into prepared pan. Score fudge into squares with knife. Refrigerate until firm.
  5. Cut into squares. Store in refrigerator.

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