Café Mocha Fudge

Looking for something sweet that merges your love of coffee AND your obsession with chocolate? Try this Café Mocha Fudge recipe created by pastry chef Jeremiah Mesker using our Organic Sumatran blend!


  • 2 ¾ cups sugar
  • ⅛ tsp salt
  • ¾ cup whole milk
  • ¼ cup heavy cream
  • 3 tbsp light corn syrup
  • 4 tbsp butter
  • 2 ½ tbsp strongly brewed Westrock coffee - We recommend our Organic Sumatran Blend
  • ½ cup cocoa powder
  • 1 cup milk chocolate chips



  1. Brush a thin layer of butter in a baking dish, line with a layer of plastic wrap, set aside
  2. Combine the sugar, salt, butter, whole milk, heavy cream, and light corn syrup in a sauce pot, cook the mixture on low heat, stir often
  3. Wipe the sides of the pot with clean water to remove any undissolved sugar that builds up 
  4. When mixture is hot, whisk in cocoa powder and coffee
  5. Wipe the sides of the pot again with clean water
  6. Bring the mixture to a boil, stop whisking
  7. Let the mixture cook to about 230ºF
  8. Remove sauce pot from heat, let sit for 30 seconds or until the boiling has settled
  9. Pour fudge into a stand mixer with a paddle attachment, add chocolate chips
  10. Turn mixer on slowest speed until mixture thickens and just starts to lose its shine - This should take about 10 minutes
  11. Pour fudge into baking dish, let sit for a 1-2 minutes
  12. Cover fudge with an additional layer of plastic wrap
  13. Let fudge set in the fridge for 30-60 minutes
  14. Once set, remove fudge from the mold - Do this by running the mold upside down under hot water
  15. Trim the fudge and cut as desired