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No-Cook Mocha Fudge

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“This recipe was actually an accident. I was making fudge frosting to top a cake, but it turned out a bit too thick. Instead of calling it a mistake, I made it into fudge. It is sinfully rich with a nice chocolate flavor enhanced by the addition of coffee. If you're looking for a caffeine fix, this is it!”

Ingredients Nutrition

  • 5 cups powdered sugar (a little over 1 lb.)
  • 12 cup unsweetened cocoa powder
  • 12 cup butter, melted
  • 1 tablespoon butter, softened
  • 13 cup hot coffee
  • 1 teaspoon vanilla


  1. In an extra large mixing bowl, sift together powdered sugar and cocoa powder.
  2. In a small mixing bowl, combine butter, coffee and vanilla. (Note: make sure coffee is extremely hot, as the heat helps to make the mixture the correct consistency. Add to powdered sugar mixture and beat on low speed until combined. Then beat for one minute on medium speed. If the consistency seems too thin, add more powdered sugar as desired.
  3. With fingers, use the 1 tbs. softened butter to grease a 9x9-inch square baking pan.
  4. Spread evenly into baking pan and refrigerate until stiff. Once set, slice into 1x1-inch squares. Store refrigerated for up to two weeks or at room temperature for one week.

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