Easy Milk Mocha Fudge Food

MOCHA-CARAMEL FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Combine the condensed milk, semisweet and milk chocolate chips, butter, espresso powder and salt in a medium saucepan. Place over medium heat and cook, stirring and scraping the bottom of the pan frequently with a rubber spatula, until the chocolate is completely melted, about 5 minutes.
• Combine the dulce de leche and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 30 seconds.
• Spread the semisweet chocolate mixture in the prepared baking dish. Immediately drizzle the dulce de leche mixture on top. Drag a butter knife through the dulce de leche mixture to make a marbled pattern on top. Let cool completely at room temperature, about 1 hour. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

MOCHA MARBLE FUDGE

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.

EASY MILK-MOCHA FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides.
• Microwave chocolate and milk in microwaveable bowl on HIGH 2 min.; stir. If chocolate is not completely melted; continue to microwave in 15-sec. increments until chocolate is completely melted when stirred.
• Add remaining ingredients; stir until coffee is dissolved.
• Spread onto bottom of prepared pan.
• Refrigerate 3 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares to serve.

MOCHA FUDGE

Steps:

• In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
• When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.

MOCHA FUDGE SAUCE

Steps:

• In a medium saucepan, combine the condensed milk, chocolate, butter and espresso and cook over low heat, stirring, until the chocolate is completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a small pitcher. Serve over ice cream.

MOCHA FUDGE PIE

Steps:

• Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well.
• Add brownie mix, 1 teaspoon vanilla, and egg whites; stir until well blended.
• Pour mixture into a 9-inch pieplate coated with cooking spray.
• Bake at 325 degrees for 22 minutes.
• Let crust cool completely.
• Combine milk, 2 tablespoons Kahlúa, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of an electric mixer 1 minute.
• Gently fold in 1 1/2 cups whipped cream.
• Spread pudding mixture evenly over brownie crust.
• Combine remaining 1 teaspoon coffee granules and remaining 1 tablespoon Kahlúa in a bowl; stir well.
• Gently fold in remaining 1 1/2 cups whipped cream.
• Spread whipped cream mixture over pudding mixture.
• Garnish with chocolate curls, if desired.
• Serve immediately, or store loosely covered in refrigerator.
• Nonalcoholic Mocha Version-------------------------Ю.
• When making the pudding mixture, substitute 2 tablespoons milk for the Kahlúa.
• In the topping, omit the Kahlúa, and dissolve the instant coffee granules in 1 tablespoon water.
• Note: Store remaining brownie mix in a heavy-duty, zip-top plastic bag in refrigerator; use mix to make another pie or a small pan of brownies.

MOCHA FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
• Combine cake mix, pudding mix, eggs, coffee, 3/4 cup liqueur, and oil with an electric mixer at low speed until moistened. Beat for two minutes at high speed. Pour batter into prepared pan.
• Bake for 45 to 55 minutes, or until done. Cool for 30 minutes. Invert onto serving plate, and prick top with a fork.
• Heat frosting in a small pan. Remove from heat, and stir in 3/4 cup liqueur. Drizzle glaze over top of cake, allowing it to soak in and drizzle over sides. Repeat until glaze is used up.

MOCHA NUT FUDGE

Steps:

• In a heavy saucepan, combine the brown sugar, milk and corn syrup. Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved; boil for 2 minutes. , Remove from the heat; stir in chocolate chips, vanilla and coffee granules with a wooden spoon. Continue stirring until mixture is smooth and thick, about 5 minutes. Stir in walnuts. , Shape into two 9-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or overnight. Unwrap and cut into slices.

MOCHA FUDGE CAKE

Steps:

• Preheat oven to 375 degrees. Butter the inside of a 12-to 14-cup Bundt pan with 2 teaspoons softened butter.
• Into a mixing bowl, sift together flour, baking powder, baking soda and salt.
• Put egg whites and 1/4 cup sugar into a food processor outfitted with the metal blade. Process about 8 seconds. With the machine running, add 2 tablespoons warm water through the feed tube. Process 2 minutes or until the mixture is thick and holds its shape. Scrape the mixture into a 1-quart mixing bowl.
• Add egg yolks, 1 1/2 cups sugar, the cocoa and coffee powder to the processor (do not wash it first). Process for 1 minute. Add butter, then process for 1 minute, stopping the machine occasionally to scrape down the bowl. Add vanilla and yogurt and process about 5 seconds.
• Add flour mixture and pulse just until it is almost totally incorporated. Do not overprocess.
• Scrape in the egg white mixture. Pulse 2 or 3 times or until egg whites are almost, but not totally, blended.
• Pour and scrape the mixture into the buttered pan. Bake 35 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean. Let the cake cool in the pan 10 minutes.
• Invert cake onto a wire rack and remove from the pan. Let cool completely. Frost with mocha frosting.

MOCHA ALMOND FUDGE

Steps:

• Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large microwave-safe bowl, combine the chocolate chips, milk, coffee granules and salt. Microwave, uncovered, on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in almonds and extract. Spread into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.