Decadent Mocha Toffee Fudge will be your newest obsession! Packed with toffee bits and rich espresso flavor. It’s such a treat!
I’m keepin’ things short and OH so sweet today guys!
This is how I summer folks! Not bad huh?
I enjoy fudge all year long, but more so at holiday time or during the summer. It’s quite popular at the Jersey Shore, and there’s a fudge shop in town that makes the most delicious fudge ever! We’ve discussed this before when I made you all my Turtle Fudge way back when. I mentioned that if I continued to feed my habit all summer long, I’d be in the poor house, so the only way to remedy that is to make my own at home.
This Mocha Toffee Fudge is my newest obsession. I decided not to take a shortcut with today’s fudge recipe. No sweetened condensed milk here. Totally from scratch and totally worth the extra effort! You will need a candy thermometer, but they’re quite easy to use and worth it because there are so many delicious candy recipes you’ll be able to whip up with it! This is the one I have.
A Few Cook’s Notes for Mocha Toffee Fudge Recipe:
If you’re a fan of chocolate and cinnamon, by all means add it. If not, just omit it. I actually added Vietnamese Cinnamon by King Arthur Flour that I purchased at Sur La Table. The flavor is more intense, which I absolutely love. It has a higher oil content which gives the fudge or any baked good a stronger, richer flavor.
I used my stand mixer to mix my fudge. If you do not have a stand mixer, get ready for a good arm workout. You’ll need to mix by hand with a wooden spoon for about 10-15 minutes until the mixture thickens and is no longer glossy. We’re eating fudge after all, so a little workout is just what we need before we consume one piece too many right?!
I let my fudge sit at room temperature for close to 3 hours before I cut into 1-inch pieces.
This Mocha Toffee Fudge is delightfully creamy, chock full of toffee pieces with a nice amount of espresso powder to give it that fabulous mocha flavor. When I made it a few weeks back, it disappeared faster than fast! Bet it’ll disappear just as quick at your house! Enjoy!
- 2 Tbsp. unsalted butter, room temperature, plus about 1 tsp. for greasing the parchment
- 2 cups granulated sugar
- 1 cup half and half
- 1/4 cup light corn syrup
- 1/2 tsp. cinnamon
- 2 Tbsp. instant espresso powder
- 1/2 tsp. fine sea salt
- 6 oz. semi-sweet chocolate, coarsely chopped (I use Ghirardelli Semi-Sweet Chocolate Bars)
- 1 tsp. vanilla extract
- 1 cup Heath Bars, coarsely chopped
- Line an 8-inch square baking pan with parchment paper leaving some overhang for easy removal. Grease the parchment with one teaspoon butter. Set aside.
- Combine the sugar, half and half, corn syrup, cinnamon, espresso powder, salt and chocolate in a 4 quart heavy saucepan with a wooden spoon. Bring to a boil, uncovered, without stirring over medium heat. Once mixture begins to boil, attach candy thermometer and cook to 235 degrees F (soft ball stage), without stirring, about 10-15 minutes.
- Once the mixture reaches 235 degrees F, remove from heat, leaving thermometer attached. Add 2 tablespoons butter and vanilla and stir gently with wooden spoon. Allow the mixture to sit at room temperature until thermometer registers 120 degrees F.
- Remove the thermometer and spoon mixture into a clean bowl. Stir vigorously with wooden spoon until mixture thickens and goes from shiny to opaque, about 15 minutes. If using a stand mixer, spoon mixture into mixer bowl and mix on medium high for about 10 minutes. Mix in coarsely chopped toffee, leaving just a bit for sprinkling on top.
- Spoon the fudge into the prepared pan and spread evenly with a rubber spatula. Allow to sit at room temperature for at least 3 hours before cutting into 1-inch pieces.
- Fudge can be stored in an airtight container for up to one week. I layer my pieces between sheets of parchment paper.