I shared last week the peanut butter fudge I made for a cookie swap and promised to share this recipe with you as well. If you judge how big a hit a recipe is by the how fast it disapears, this mocha fudge was the bigger hit. We only have about three pieces of this fudge left in the tin though we still have seven or eight of the peanut butter fudge left. Lets just say this is on the baking list of treats to have on Christmas Eve and Christmas Day. If you have tried my recipe for Hepburn brownies and are a fan of those, you owe it to yourself to make this fudge. It tastes just like the Hepburn brownie and you can have a tiny piece of fudge or two and get your chocolate fix. A funny story about this fudge is that both William and Tyler tried a piece right after I cut the fudge into pieces. They both enjoyed it but then I noticed William would ask for a piece but Tyler did not. I was curious as why Tyler was no longer eating it since he enjoyed his first piece so much. He then informed me that he didn’t like espresso and he heard me say that I had put espresso powder in it. I assured him that the espresso only intensifies the chocolate flavor and told him to give it another try. Well there was no looking back he is a mocha fudge convert. What a great treat for our family! It will definitely be a new tradition since it is delicious and gluten free!
Ingredients: 1 (7 oz.) jar marshmallow cream 1/2 cup sugar 2/3 cup heavy whipping cream 1/4 cup unsalted butter 1 teaspoon instant espresso powder 1/4 teaspoon cinnamon 1/4 teaspoon salt 1 (12 oz.) bag semi-sweet chocolate chips Directions: Line an 8” square baking pan with aluminum foil; set aside. In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, coffee powder, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. (This will take a while but I promise it is worth it. Keep stirring.) Continue to boil 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until smooth. Pour into prepared pan. Cover and refrigerate at least 4 hours. Once the fudge has refrigerated for 4 hours and is set, pull the aluminum foil out of the baking pan, remove the fudge from the foil and cut into small pieces. Enjoy!!!