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Mocha Fudge
This has become my new favourite after dinner treat, and if you love chocolate and you love coffee, the two together in this very rich, very decadent, very easy to make fudge will just make your mouth water.
I've adapted the original recipe to suit my tastes and of course grocery budget, but to give you options I've included them both.
Mocha Fudge
Ingredients:
400ml MOO Condensed Milk
3 tsp instant coffee
400g dark chocolate
1 tsp butter
1 tsp vanilla essence
Method:
Line a 20cm square tin with baking paper. Stir the coffee into the condensed milk until it dissolves. Break the chocolate up into small chunks. Put all ingredients into a microwave safe bowl. Cook on HIGH for 1 minute. Stir well. Cook on HIGH for another minute, stirring well. Cook on HIGH a further minute. Everything should be well combined and the fudge should be starting to thicken. Pour into the lined tin. Set in the fridge.
If you don’t MOO condensed milk, use a bought tin.
I used Nescafe instant coffee - it's what we have in the pantry. If you'd like a stronger coffee flavour, add another teaspoon of instant coffee to the condensed milk.
I didn't have any blocks of dark chocolate, but I did have dark chocolate melts in that pantry so they are what were used.
This fudge will keep for up to two weeks in the fridge in a covered container.
Coffee and Milk Fudge (original recipe)
Ingredients:
1 tin Nestle Coffee and Milk
2 blocks dark chocolate
1 tsp butter
1 tsp vanilla essence
Method:
Place all ingredients into a medium saucepan. Cook over a low heat for 40 minutes, stirring well every 5 minutes. Pour into a baking paper lined tin and chill to firm.
I've adapted the original recipe to suit my tastes and of course grocery budget, but to give you options I've included them both.
Mocha Fudge
Ingredients:
400ml MOO Condensed Milk
3 tsp instant coffee
400g dark chocolate
1 tsp butter
1 tsp vanilla essence
Method:
Line a 20cm square tin with baking paper. Stir the coffee into the condensed milk until it dissolves. Break the chocolate up into small chunks. Put all ingredients into a microwave safe bowl. Cook on HIGH for 1 minute. Stir well. Cook on HIGH for another minute, stirring well. Cook on HIGH a further minute. Everything should be well combined and the fudge should be starting to thicken. Pour into the lined tin. Set in the fridge.
If you don’t MOO condensed milk, use a bought tin.
I used Nescafe instant coffee - it's what we have in the pantry. If you'd like a stronger coffee flavour, add another teaspoon of instant coffee to the condensed milk.
I didn't have any blocks of dark chocolate, but I did have dark chocolate melts in that pantry so they are what were used.
This fudge will keep for up to two weeks in the fridge in a covered container.
Coffee and Milk Fudge (original recipe)
Ingredients:
1 tin Nestle Coffee and Milk
2 blocks dark chocolate
1 tsp butter
1 tsp vanilla essence
Method:
Place all ingredients into a medium saucepan. Cook over a low heat for 40 minutes, stirring well every 5 minutes. Pour into a baking paper lined tin and chill to firm.