Mocha Fudge recipe

"It's been a long time since you made me fudge," The Engineer told me the other day.

I gave him a long look. "I don't think I've ever in my life made fudge," I said. "You must be thinking of someone else."

Well, turns out the other woman he was confusing me with was his mom, who used to make fudge. Okay, I don't mind being mistaken for her. She's a great lady! Of course, if he remembers it from childhood, it was probably fantastic fudge. Could I measure up to that?

First I thought I'd just take the easy route and buy him some gourmet fudge. They were sampling various flavors at Costco, so I asked for a piece of the Belgian chocolate variety, with the full intention of buying some...until it hit my tongue and I realized it was made with mild milk chocolate. I know my man well enough to know he wants rich, dark chocolate (and I agree!)

Then I came across a recipe for Cappuccino Fudge on the lovely food blog Annie's Eats. Not only did it sound delicious, it looked very easy, with only about 15 minutes of prep time. So I tried it last night...and The Engineer was not disappointed. It's rich and delicious!



They say men marry a woman who reminds them of their mom. Now with this easy fudge, I can remind The Engineer of his mom in one more sweet way.

Here's the recipe, renamed and with a few minor adjustments. Enjoy!

Mocha Fudge

Ingredients:
1 jar (7 oz.) marshmallow creme (I used generic)
1/2 c. sugar
2/3 c. heavy whipping cream
1/4 c. butter or margarine (I used unsalted butter)
2 tsp. instant coffee granules* (I used a super-cheap brand)
1/2 tsp. cinnamon
1/4 tsp. salt
1 bag (12 oz.) dark chocolate chips (I used Hershey's Special Dark, which we love)

*Note: Original recipe calls for 1 tsp. coffee. I accidentally used 1 Tbsp., and we all liked it. I think it would be best with about 2 tsp. but you can certainly alter this according to taste.

Directions:
1. Line an 8" square baking pan with aluminum foil.
2. In a 2 quart saucepan, mix all ingredients except chocolate chips. Bring to a boil on the stove on medium heat, stirring constantly.
3. Once it's boiling, continue to cook 5 minutes longer, still stirring constantly. The mixture will reduce a lot as it boils.
4. Remove from heat, and stir the chocolate chips in until melted smoothly.
5. Pour into prepared baking pan, and smooth top with a rubber spatula.
6. Refrigerate at least 3 hours. Pull edges of foil to get entire batch out of the pan. Peel off the foil, and cut fudge into small, rich squares. Store in refrigerator.

Slightly altered from recipe at Annie's Eats.