Mocha Fudge

I did an experiment last week... I had a recipe for cinnamon chocolate fudge and it was yummy and I *love* cinnamon, don't get me wrong, but mostly it made me think how great it would be with coffee instead of cinnamon. So, I present to you my adaptation of a Giada DeLaurentiis recipe... mocha fudge. It's easy and delicious (in my opinion).

Mocha Fudge

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 2 packets Starbucks Via instant coffee (I used one dark roast and one medium)
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• 1 pound semisweet chocolate chips
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• Kosher or flake salt, optional

Directions

1. Line an 8x8" pan with a sheet of parchment paper, allowing the excess to overhang the sides. Set aside.
2. In a medium glass or stainless steel bowl, combine the condensed milk, coffee, powdered sugar, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
3. Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Original recipe for cinnamon chocolate fudge: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cinnamon-chocolate-fudge-recipe.html