Mocha Fudge

Instructions

1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the paper and set aside.

2. In a medium saucepan, combine the semi-sweet chocolate chips and sweetened condensed milk over low heat. Stir continuously until the chocolate is completely melted and the mixture is smooth and well combined.

3. In a small bowl, dissolve the instant coffee granules in the vanilla extract. Add this coffee mixture to the chocolate mixture in the saucepan, along with a pinch of salt. Stir well to incorporate the coffee flavor evenly.

4. If desired, fold in the chopped walnuts for added texture and crunch. The walnuts complement the smooth fudge beautifully, but feel free to omit them if you prefer a nut-free version.

5. Pour the fudge mixture into the prepared baking pan, using a spatula to spread it out evenly. Smooth the surface with the back of the spatula for a polished finish.

6. Refrigerate the fudge for at least 2-3 hours, or until it is set and firm to the touch. For best results, leave it overnight to allow the flavors to meld and intensify.

7. Once the fudge is fully set, use the parchment paper overhang to lift it out of the pan onto a cutting board. Peel away the paper and discard.

8. Cut the chilled fudge into small squares or rectangles, depending on your preference. For a professional touch, dust the tops with cocoa powder before serving.

9. Store any leftovers in an airtight container in the refrigerator, where the fudge will keep well for up to a week. Bring to room temperature before serving for best texture and flavor.