Easy Mocha Fudge

Name: Easy Mocha Fudge
Prep time: 6 h 45 min
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 64
Cuisine: Global
Ingredients: 680 grams 1/2 pounds bittersweet chocolate, coarsely chopped; 1 Tbsp instant espresso powder; 1 teaspoons fine salt; 1 teaspoon flaky finishing salt, such as Maldon or fleur de sel; 794 grams sweetened condensed milk; 1 teaspoon vanilla extract

Easy Mocha Fudge

If 31 cents per serving falls in your budget, Easy Mocha Fudge might be a spectacular gluten free recipe to try. This recipe serves 64. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 102 calories. A mixture of bittersweet chocolate, instant espresso powder, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 6 hours and 45 minutes.

Instructions

Cut a 16-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide. Line an 8-by-8-inch baking pan with the parchment, seam-side down (the 2 long ends will hang over the edges). Be sure to fit the parchment as smoothly as possible into the dish, snugly creasing it into the corners; set the pan aside.

Equipment you will use

Baking Paper

Baking Pan

Place the milk, chocolate, espresso powder, and fine salt in a large saucepan over low heat. Stir until the chocolate has completely melted and the mixture is smooth, about 15 minutes. Stir in the vanilla.Immediately pour the mixture into the prepared pan and smooth the top with a rubber spatula.

Ingredients you will need

Instant Espresso

Chocolate

Fine Salt

Vanilla

Milk

Equipment you will use

Sauce Pan

Spatula

Frying Pan

Sprinkle evenly with the flaky salt.

Ingredients you will need

Salt

Place the pan on a wire rack and let it cool at room temperature until the fudge is set, at least 6 hours or overnight.To remove the fudge from the pan, run a knife along the 2 exposed edges. Grip the parchment hanging over the edges and pull it out of the dish.

Ingredients you will need

Fudge

Equipment you will use

Wire Rack

Knife

Frying Pan

Transfer the fudge to a cutting board, remove the parchment, and discard it. Hold a long, sharp knife under hot running water, wipe with a towel, and slice the fudge, repeating heating and wiping the knife after every slice until you have 64 (1-inch) pieces. The fudge can be stored at room temperature in an airtight container for up to 3 days.

Ingredients you will need

Fudge

Water