Easiest, creamy mocha fudge
ever!
Creamy
Mocha Fudge
- 1 (12-ounce) package semisweet
chocolate chips (2 cups)
1 cup milk chocolate chips
2 tablespoons milk
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
4 teaspoons powdered instant coffee dissolved in 1 tablespoon
warm water
2 teaspoons vanilla extract
1 cup chopped nuts, toasted*
- Line an 8 or 9-inch square
pan with foil.
- Combine semisweet chocolate
chips, milk chocolate chips, milk, sweetened condensed milk,
coffee mixture in heavy saucepan. Cook over low heat, stirring
constantly, until chips are melted.
- Remove from heat; stir
in vanilla and toasted nuts.
- Spread evenly into prepared
pan. Refrigerate until firm.
- Remove from pan; place
on cutting board. Peel off foil; cut into squares.
Makes about 2 pounds.
*To toast nuts, place in
a shallow baking pan. Bake at 350°F (175°C) for 10 to 15
minutes or until nuts are lightly browned, stirring occasionally.
Cool.
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