3-Ingredient Mocha Fudge

So this recipe looks delicious and amazing, but T hates salt on chocolate. And then I couldn’t find espresso powder. But what I could find was this:


  • 24oz. bag of semi-sweet chocolate chips
  • 2 cans sweetened condensed milk
  • Maxwell House vanilla iced coffee concentrate

Empty the chocolate chips and sweetened condensed milk into a pot on the stove and melt it on low. Stir that with a spatula occasionally until it’s all smooth. While that’s going, put some parchment in a baking tin, because it makes everything easier later. Bring the chocolate stuff up to just below boiling, making sure that when you stir you’re scraping the chocolate off the bottom. Take it off heat and add two big squeezes of the vanilla coffee stuff. Stir that again, and pour it over the parchment in the baking tin.

Freeze that for however long – I left it overnight, a couple house would probably work. When it’s hard, cut it into little squares. It’s super rich, and also probably the best possible application for the coffee stuff, which I haven’t tried in milk but which is disappointing in water. It stores well in the freezer, which is great because of how intense it is: you probably won’t want more than a piece or two at a time. Another option, of course, is taking some in to your department as a thank you for agreeing to write a recommendation letter.

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