Best Mocha Marble Fudge Recipes
MOCHA MARBLE FUDGE
Serve these wonderful chocolate and coffee candies to your guests as a homemade gift.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 64
Number Of Ingredients 6
Steps:
- Line bottom and sides of 8- or 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; grease foil with butter.
- In 2-quart nonstick saucepan, mix 3/4 cup of the milk and the espresso powder. Stir in white baking chips. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Spread in pan.
- In same saucepan, mix remaining milk, the chocolate chips and vanilla. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Drop by spoonfuls over espresso layer. Swirl mixtures with table knife. Gently press with hand to smooth top.
- Refrigerate about 2 hours or until cooled and firm. Remove from pan, using foil to lift. Cut into 1-inch pieces.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 20 mg, Sugar 8 g, TransFat 0 g
MOCHA MARBLE FUDGE
I found this in a Betty Crocker cookbook I have, Had to give it a try. If you Love Coffee and Chocolate This is for you. A real twist on the traditional chocolate fudge. Picture is my own
Provided by Gail Herbest
Categories Other Snacks
Time 2h10m
Number Of Ingredients 6
Steps:
- 1. line bottom and sides of a 8-9 inch square pan with foil,leaving an overhang on two sides of pan, grease with butter
- 2. In 2 qt nonstick saucepan, mix 3/4 cup of the condensed milk and the espresso powder, stir in white chips, over med-low heat stir until chips are blended and mixture is smooth. spread in prepared pan.
- 3. In the same 2 qt saucepan, mix remaining condensed milk. chocolate chips and vanilla.stir over med-low heat until chips are melted and mixture is smooth.
- 4. drop by spoonfuls over espresso layer. Swirl mixtures with table knife.
- 5. Refrigerate about 2 hours or until cool and firm. Remove from pan using foil to lift. Cut into 1" squares
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