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Mocha Toffee Fudge

Decadent Mocha Toffee Fudge will be your newest obsession! Packed with toffee bits and rich espresso flavor. It's such a treat!
Prep Time15 minutes
Cook Time25 minutes
Resting time3 hours
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 64 1-inch pieces
Calories: 73kcal
Author: MaryAnn Dwyer

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 73kcal | Carbohydrates: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 30mg | Potassium: 36mg | Sugar: 10g | Vitamin A: 25IU | Calcium: 7mg | Iron: 0.2mg