Mocha Fudge Recipe
Ingredients
| Powdered sugar | 1/2 Cup (16 tbs) | |
| Cocoa | 3/4 Cup (16 tbs) | |
| Nuts | 1 Cup (16 tbs), finely chopped | |
| Unsalted butter | 3/4 Cup (16 tbs), softened | |
| Evaporated milk | 3/4 Cup (16 tbs) | |
| Instant coffee granules | 2 Tablespoon | |
| Marshmallow | 1 Ounce | |
| Unsalted butter | 1/2 Cup (16 tbs) |
Directions
MAKING
1) Into a heatproof bowl, sift together the powdered sugar and cocoa.
2) Add the nuts, stir well and set aside.
3) In a heavy saucepan, melt the softened butter.
4) Add the milk and coffee granules and stir well.
5) Bring the mixture to a rolling boil over moderate heat, constantly stirring, till the candy thermometer shows a temperature of 234 degrees.
6) Remove from the heat and pour the still very hot mixture all over the cocoa mixture.
7) Use a wooden spoon to stir till completely blended.
8) Add the cold butter and marshmallow crème and blend well.
9) Turn the concoction into a greased 9x13-inch pan.
10) Let the mixture cool completely and then cut it into squares.
SERVING
11) Serve the bars as and when preferred.
1) Into a heatproof bowl, sift together the powdered sugar and cocoa.
2) Add the nuts, stir well and set aside.
3) In a heavy saucepan, melt the softened butter.
4) Add the milk and coffee granules and stir well.
5) Bring the mixture to a rolling boil over moderate heat, constantly stirring, till the candy thermometer shows a temperature of 234 degrees.
6) Remove from the heat and pour the still very hot mixture all over the cocoa mixture.
7) Use a wooden spoon to stir till completely blended.
8) Add the cold butter and marshmallow crème and blend well.
9) Turn the concoction into a greased 9x13-inch pan.
10) Let the mixture cool completely and then cut it into squares.
SERVING
11) Serve the bars as and when preferred.
Chef
