This decadent mocha fudge is rich, smooth, and deeply chocolatey with a gentle coffee warmth running through every bite. The texture is soft yet sliceable, melting slowly on the tongue without being grainy. It is an easy, no-fuss recipe that suits beginners and experienced bakers alike. From start to finish, it takes about 20 minutes of hands-on work plus chilling time.

Ingredients

For the mocha fudge base

300 g dark chocolate, around 70% cocoa, finely chopped
397 g full-fat sweetened condensed milk, one standard tin
60 g unsalted butter, cut into cubes
2 tsp instant coffee granules
1 tsp vanilla extract
Pinch of fine sea salt

For the topping

1 tbsp cocoa powder, for dusting
1 tsp instant coffee granules, optional, finely crushed

Method

Prepare the tin

Line a square 20 cm tin with baking parchment, leaving a little overhang on the sides to help with lifting later. Set aside.

Melt and mix

Place the chopped chocolate, condensed milk, butter, coffee granules, vanilla, and salt into a heavy-based saucepan. Set over low heat and stir gently until everything is melted and smooth. Take your time here and keep the heat low to avoid scorching.

Finish the fudge

Once glossy and fully combined, remove the pan from the heat. Give the mixture a final stir to ensure the coffee is evenly distributed.

Chill and set

Pour the fudge into the prepared tin and smooth the top with a spatula. Dust lightly with cocoa powder and, if using, a little extra crushed coffee. Chill in the refrigerator for at least 3 hours, or until firm.

Slice and serve

Lift the set fudge out using the parchment. Cut into small squares with a warm knife for clean edges.

Tips

Why is my fudge too soft?

This usually means it needs more chilling time. Leave it in the fridge overnight and it should firm up nicely.

Can I make this less bitter?

Use a slightly lower cocoa dark chocolate, around 50 to 60 percent, and reduce the coffee granules by half.

How do I get neat slices?

Run your knife under hot water, wipe it dry, then slice. Repeat between cuts for sharp edges.

Serving Suggestions

Serve with strong espresso or cappuccino
Add to a dessert platter with shortbread and truffles
Wrap pieces in parchment for homemade gifts

Storage

Room temperature

Keep in an airtight container in a cool room for up to 2 days, away from direct heat.

Refrigerator

Store in the fridge for up to 2 weeks. Bring to room temperature for 10 minutes before serving for the best texture.

Freezing

Freeze well wrapped for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Calories: 210 kcal
Carbohydrates: 22 g
Protein: 3 g
Fat: 13 g
Saturated Fat: 8 g
Sodium: 55 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use milk chocolate instead of dark?

Yes, but the fudge will be much sweeter and softer. Reduce the condensed milk slightly if possible.

Is this recipe suitable for gifting?

Absolutely. It travels well when chilled and looks lovely wrapped in parchment and tied with string.

Can I add nuts?

Chopped walnuts or hazelnuts work very well. Stir them in just before pouring the fudge into the tin.

Does this need a sugar thermometer?

No. This is a simple condensed milk fudge that relies on chilling rather than boiling stages.