No-Bake Mocha Fudge Squares
Coffee and chocolate belong together, especially when you don’t want to turn on the oven. These squares set up firm enough to cut clean but stay creamy when you bite in.
No tempering chocolate or worrying about oven temperatures. Just melt, mix, and wait.
Why Instant Coffee Works Better
Skip the brewed coffee here. Instant coffee or espresso powder gives you pure coffee flavor without adding liquid that would make your fudge too soft. Dissolve it completely in the vanilla extract first so you don’t get bitter granules in the finished squares.
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Melt Chocolate Low and Slow
Use a double boiler or microwave in 30-second bursts. Overheated chocolate seizes up and turns grainy – there’s no fixing that. Stir constantly and remove from heat while a few small pieces remain. They’ll melt from residual heat.
Press Firmly Into Pan
Line your pan with parchment that hangs over the edges. Press the mixture down hard with a spatula or your hands. Air pockets make the squares crumbly instead of fudgy. The surface should look smooth and even.
Getting Clean Square Cuts
- Warm your knife under hot water and dry it between cuts for cleaner edges that don’t drag.
- Make these a day ahead – they actually taste better after the flavors meld overnight in the fridge.
Frequently Asked Questions
Will milk chocolate work instead of dark?
Yes, but reduce the sweetened condensed milk to 3/4 can since milk chocolate is already sweeter than dark chocolate.
How long do these keep at room temperature?
They’ll stay firm for about 2 hours at room temperature, then start getting soft. Store them in the fridge.
What if my mixture seems too thick to spread?
Let it cool for 5 minutes, then add 1 tablespoon of heavy cream and stir until it reaches spreading consistency.
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No-Bake Mocha Fudge Squares
Ingredients
Equipment Needed
- 8×8 inch square pan
- Double boiler or microwave-safe bowl
- Parchment paper
Instructions
- Prepare pan: Line an 8×8 inch pan with parchment paper, leaving 2-inch overhangs on opposite sides. Lightly grease the parchment.
- Dissolve coffee: Dissolve instant coffee in vanilla extract in a small bowl, stirring until no granules remain. Set aside.
- Melt chocolate: Melt chocolate chips and butter in double boiler over simmering water, stirring constantly until smooth. Remove from heat.
- Combine ingredients: Stir sweetened condensed milk into melted chocolate until completely combined. Add coffee mixture and salt, stirring until smooth.
- Add nuts and spread: Fold in walnuts if using. Pour mixture into prepared pan and spread evenly with offset spatula.
- Press and chill: Press mixture firmly with spatula to eliminate air bubbles. Cover and refrigerate for 3 hours until completely set.
- Cut squares: Lift fudge from pan using parchment overhang. Cut into 16 squares with sharp knife, wiping blade between cuts.
Nutrition Facts
Per Serving (1 square)
