Berrymochafudge Recipes

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MOCHA FUDGE



Mocha Fudge image

This is an easy traditional fudge that is best made using a candy thermometer. It is a creamy coffee flavored fudge with a hint of chocolate and pecans swirled in. If you like fudge without nuts, simply leave them out.

Provided by KRYSTEEN

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 25m

Yield 64

Number Of Ingredients 10

1 tablespoon instant coffee granules
3 cups white sugar
1 pinch salt
1 cup milk
2 tablespoons light corn syrup
3 tablespoons butter
1 teaspoon vanilla extract
½ cup chopped pecans
1 cup semisweet chocolate chips
½ cup pecan halves, for decoration

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.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 12 g, Cholesterol 1.7 mg, Fat 2.7 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 6.1 mg, Sugar 11.2 g

MOCHA FUDGE SAUCE



Mocha Fudge Sauce image

Provided by Katie Lee Biegel

Categories     dessert

Time 15m

Yield 3 cups

Number Of Ingredients 5

One 14-ounce can sweetened condensed milk
One 12-ounce bag semisweet chocolate chips or 12 ounces semisweet chocolate, cut into chunks
4 tablespoons unsalted butter
2 teaspoons instant espresso
1 teaspoon pure vanilla extract

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 MARBLE FUDGE



Mocha Marble Fudge image

Serve these wonderful chocolate and coffee candies to your guests as a homemade gift.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 64

Number Of Ingredients 6

Butter for greasing
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon instant espresso coffee powder or coffee granules
1 bag (12 oz) white vanilla baking chips (2 cups)
1 cup semisweet chocolate chips (6 oz)
1/2 teaspoon vanilla

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.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 20 mg, Sugar 8 g, TransFat 0 g

EASY MILK-MOCHA FUDGE



Easy Milk-Mocha Fudge image

Make this Easy Milk-Mocha Fudge that's almost (but not quite!) as good a Grandma's. Fabulous fudge experiences a coffee-inspired twist in this Easy Milk-Mocha Fudge recipe that's sure to wake up your taste buds!

Provided by My Food and Family

Categories     Recipes

Time 3h10m

Yield 25 servings

Number Of Ingredients 4

3 pkg. (4 oz. each) BAKER'S Creamy Milk Chocolate
1 can (14 oz.) sweetened condensed milk
1 Tbsp. MAXWELL HOUSE Instant Coffee
2 tsp. vanilla

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.

Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 16 g, Protein 2 g

BERRY MOCHA FUDGE



Berry Mocha Fudge image

Make and share this Berry Mocha Fudge recipe from Food.com.

Provided by Alia55

Categories     Candy

Time 30m

Yield 30 serving(s)

Number Of Ingredients 5

2 cups butter
2 cups sugar
1/2 cup whole almond
1 (11 1/2 ounce) package chocolate chips
1/2 cup walnuts

Steps:

  • Grind walnuts in a blender.
  • Melt butter over high heat.
  • Add sugar, stirring until it foams up well.
  • Continue over high heat, adding almonds.
  • Continue to cook, stirring continually until mixture is color of caramel and sugar is all melted.
  • Stir as you take it off the heat permanently and pour quickly onto a large, flat pan with sides. Tilt to spread evenly, wait 5 minutes, then pour on chocolate chips. Spread chocolate over top of the hot mixture with a rubber scraper once melted.
  • Scatter ground walnuts over the top, shaking to even.
  • Cool at least three hours at room temperature.
  • Break into pieces.

Nutrition Facts : Calories 238.7, Fat 18, SaturatedFat 9.9, Cholesterol 32.5, Sodium 109.4, Carbohydrate 21.1, Fiber 1.1, Sugar 19.4, Protein 1.4

THE ULTIMATE BERRY CRUMBLE



The Ultimate Berry Crumble image

I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

2 cups all-purpose flour
¼ teaspoon fine salt
¾ teaspoon baking powder
¾ cup white sugar
¾ cup frozen unsalted butter
1 ½ teaspoons vanilla extract
2 large egg yolks
1 teaspoon apple cider vinegar, or as needed
1 cup blueberries
1 cup raspberries
1 cup blackberries
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
⅓ cup white sugar
2 teaspoons cornstarch
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
  • Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
  • Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
  • Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g

MOCHA FUDGE CAKE



Mocha Fudge Cake image

A moist, yummy cake that is great for get-togethers.

Provided by Arlene

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Yield 12

Number Of Ingredients 8

1 (18.25 ounce) package moist, dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 large eggs eggs
½ cup brewed coffee
¾ cup coffee flavored liqueur
⅓ cup vegetable oil
1 (16 ounce) package dark chocolate frosting
¾ cup coffee flavored liqueur

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.

Nutrition Facts : Calories 563.9 calories, Carbohydrate 73.9 g, Cholesterol 62 mg, Fat 20.7 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 602.1 mg, Sugar 57.1 g

HOLIDAY BERRY MOCHA FUDGE



Holiday Berry Mocha Fudge image

Make and share this Holiday Berry Mocha Fudge recipe from Food.com.

Provided by Crabbycakes

Categories     Candy

Time 15m

Yield 1 pan of fudge

Number Of Ingredients 8

1/4 lb butter
1 (12 ounce) can evaporated milk
3 1/2 cups sugar
1 1/2 tablespoons of taster choice instant coffee
10 ounces hershey raspberry chocolate chips
2 ounces bittersweet chocolate
7 ounces marshmallow creme
1 teaspoon vanilla

Steps:

  • Melt butter in heavy saucepan.
  • Add evaporated milk, sugar, and coffee.
  • Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees on a candy thermometer.
  • Remove from heat.
  • Add raspberry chips and bittersweet chocolate.
  • Stir mixture until all ingredients have melted.
  • Add marshmallow creme and stir until blended.
  • Stir in vanilla.
  • Pour into a lightly greased 9x13-inch pan.
  • Cut into bite size pieces after fudge has cooled.

Nutrition Facts : Calories 4687.7, Fat 118.5, SaturatedFat 74.1, Cholesterol 342.7, Sodium 1186.1, Carbohydrate 904.1, Fiber 0.2, Sugar 798.4, Protein 26.8

MIXED BERRY COMPOTE



Mixed Berry Compote image

A sweet mixed berry compote that goes perfect over ice cream or with yogurt in a parfait.

Provided by Nathan Plesnicher

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 5

2 teaspoons cornstarch
1 tablespoon brandy
4 cups fresh mixed berries with juices
½ cup white sugar
⅓ cup honey

Steps:

  • Dissolve cornstarch in brandy in a small bowl and set aside.
  • Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 30.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.4 mg, Sugar 27.9 g

BERRY MOCHA FUDGE



Berry Mocha Fudge image

Make and share this Berry Mocha Fudge recipe from Food.com.

Provided by Alia55

Categories     Candy

Time 30m

Yield 20 serving(s)

Number Of Ingredients 8

1/4 lb butter
12 ounces evaporated milk
3 1/2 cups sugar
1 tablespoon instant coffee
10 ounces hershey's raspberry chocolate chips
2 ounces bittersweet chocolate
7 ounces marshmallow cream
1 teaspoon vanilla

Steps:

  • In a heavy saucepan melt the butter.
  • Add evaporated milk, sugar, and coffee.
  • Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees.
  • Remove from heat and add raspberry chocolate chips and the bittersweet chocolate.
  • Stir the mixture until all ingredients are melted.
  • Add the marshmallow crème and stir until blended.
  • Stir in the vanilla.
  • Pour into a lightly greased 9 X 13 inch pan.
  • Cut in bite sized squared when cooled.

Nutrition Facts : Calories 231.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 17.1, Sodium 66.9, Carbohydrate 44.6, Sugar 39.6, Protein 1.3

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