Berry Mocha Fudge Recipes

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.

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.

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.

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.

Steps:

• combine first 5 ingredients in a heavy pan.bring to a full rolling boil -- over medium heat -- stirring constantly -- boil and stir for 4-5 minutes --
• remove from heat, mix in remaining ingredients, stir till marshmallows are melted.pour into an 8x8" pan -- lined with aluminum foil --
• refrigerate 2-3 hours till firm.
• remove foil and cut into squares.

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.

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.