Easy Peppermint Mocha Fudge Recipe
Introduction
This Easy Peppermint Mocha Fudge combines rich coffee and chocolate flavors with a refreshing hint of peppermint. It’s a festive treat perfect for the holiday season or any time you crave a sweet, creamy indulgence.
Ingredients
- 2 teaspoons espresso granules
- 1 teaspoon hot water
- 7 oz sweetened condensed milk (for coffee fudge)
- 2 cups white chocolate chips
- 1 1/2 cups semi sweet chocolate chips (for chocolate fudge)
- 7 oz sweetened condensed milk (for chocolate fudge)
- 2 tablespoons butter
- 1/4 teaspoon peppermint extract
- 2 oz semi sweet chocolate chips (melted for topping)
- 49 chocolate covered espresso beans
- 3 tablespoons crushed candy canes
Instructions
- Step 1: In a large glass bowl, dissolve the espresso granules in the hot water.
- Step 2: Add the sweetened condensed milk and white chocolate chips to the espresso mixture. Microwave for 30 seconds, then stir. Continue microwaving in 30-second intervals, stirring after each, until the mixture is melted and smooth. Set aside.
- Step 3: In a separate glass bowl, combine the sweetened condensed milk, semi sweet chocolate chips, and butter. Microwave for 30 seconds, stir, then continue microwaving in 30-second intervals, stirring each time, until melted and smooth. Stir in the peppermint extract.
- Step 4: Pour the chocolate fudge mixture evenly into a parchment-lined 8×8-inch pan.
- Step 5: Pour the coffee fudge mixture over the chocolate fudge layer. Chill the pan for at least 2 hours to set.
- Step 6: Once the fudge has set, cut it into 49 pieces (7 rows by 7 columns).
- Step 7: Drizzle the melted semi sweet chocolate over the fudge pieces. While the chocolate is still wet, top each piece with one chocolate covered espresso bean and a sprinkling of crushed candy cane bits. Store in a tightly sealed container.
Tips & Variations
- If you don’t have a microwave, melt the chocolate and butter mixtures gently in a double boiler, stirring frequently.
- Swap the espresso granules for strong brewed coffee for a milder coffee flavor.
- For a nutty twist, sprinkle chopped toasted nuts on top before the chocolate drizzle sets.
- Use dark chocolate chips instead of semi sweet for a richer fudge.
Storage
Store the fudge in an airtight container at room temperature for up to one week. To keep it longer, refrigerate for up to two weeks. Let refrigerated fudge come to room temperature before serving for the best texture. Reheating is not recommended as fudge can lose its creamy consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular brewed coffee instead of espresso granules?
Yes, you can substitute brewed coffee, but keep in mind the fudge will have a less concentrated coffee flavor. Using espresso granules gives a stronger mocha taste.
How do I prevent the fudge from becoming grainy?
Make sure to melt the chocolate and condensed milk slowly and stir continuously. Avoid overheating by microwaving in short intervals and stirring well between each. This helps maintain a smooth, creamy texture.
PrintEasy Peppermint Mocha Fudge Recipe
This Easy Peppermint Mocha Fudge recipe layers a rich chocolate fudge infused with peppermint extract and a smooth coffee fudge flavored with espresso. Topped with melted chocolate, chocolate-covered espresso beans, and crushed candy canes, this festive treat combines the flavors of mocha and peppermint in a delightfully creamy fudge perfect for holiday gifting or indulgent snacking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 49 pieces 1x
- Category: Dessert
- Method: Microwaving
- Cuisine: American
- Diet: Vegetarian
Ingredients
Coffee Fudge
- 2 teaspoons espresso granules
- 1 teaspoon hot water
- 7 oz sweetened condensed milk
- 2 cups white chocolate chips
Chocolate Fudge
- 1 1/2 cups semi-sweet chocolate chips
- 7 oz sweetened condensed milk
- 2 tablespoons butter
- 1/4 teaspoon peppermint extract
Topping
- 2 oz semi-sweet chocolate chips, melted
- 49 chocolate covered espresso beans
- 3 tablespoons crushed candy canes
Instructions
- Dissolve Espresso: In a large glass bowl, combine the espresso granules with hot water and stir until fully dissolved.
- Prepare Coffee Fudge: To the dissolved espresso, add the sweetened condensed milk and white chocolate chips. Microwave for 30 seconds, then stir. Continue heating in 30-second intervals, stirring after each, until the mixture is completely melted and smooth. Set aside.
- Prepare Chocolate Fudge: In a separate glass bowl, combine the semi-sweet chocolate chips, condensed milk, and butter. Microwave for 30 seconds, stir, then continue heating in 30-second intervals, stirring between each, until smooth and melted. Stir in the peppermint extract thoroughly.
- Layer Chocolate Fudge: Pour the chocolate fudge mixture evenly into a parchment-lined 8×8 inch pan, smoothing the surface.
- Layer Coffee Fudge and Chill: Pour the prepared coffee fudge over the chocolate layer evenly. Refrigerate the pan and let the fudge chill and set for a minimum of 2 hours.
- Cut Fudge Pieces: Once firm, cut the fudge into 49 equal pieces by making 7 rows and 7 columns.
- Add Toppings: Drizzle the melted semi-sweet chocolate over the top of the fudge pieces. Immediately place one chocolate-covered espresso bean and sprinkle crushed candy cane bits on each piece for a festive finish. Store the fudge in a tightly sealed container to maintain freshness.
Notes
- Use parchment paper to line the pan for easy removal and cleaner cutting.
- Microwaving times may vary depending on your microwave; heat in short intervals to avoid burning chocolate.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
- For a stronger coffee flavor, increase espresso granules by 1 teaspoon if desired.
- Ensure peppermint extract is pure and food-grade for best flavor.
Keywords: peppermint mocha fudge, holiday fudge recipe, coffee fudge, peppermint chocolate fudge, festive desserts, easy fudge recipe
