Rich chocolate, peanut butter, Oreos, toasted almonds, & a little Kahlua come together to make this Mud Pie MoJoe Fudge. It is sure to become a new holiday fudge favorite...
Fudge is just one of those goodies that is always associated with the holidays, right? It is a staple on the holiday treat platters at family gatherings and office parties. It is a sinful indulgence that we seem to let slide when the Christmas Carols start playing and the holiday lights begin twinkling.
But fudge is also one of those very temperamental kinds of recipes. Boil it too long and you get dry, flaky fudge. Don't boil it long enough and it just never sets up quite right.
Fudge is one of my culinary nemeses.
You may (or may not have) noticed that until this very day I have never posted a homemade fudge recipe to this blog.
I have battled with fudge recipes for years. Ones of my own making and ones I have gleaned from the pages of cookbooks and the website pages of Food Network.
My fudge never seems to want to set up right. So, I end up pawning it off as a decadent fudge sauce for ice cream or storing it in my freezer.
The latter doesn't work well for those holiday parties or as tasty hostess gifts.
Honestly, I haven't attempted to make homemade fudge for the holidays in over 3 years.
So, why did I bite the bullet (or maybe more appropriately the almond) and decide to create this Mud Pie MoJoe Fudge?
Simply put, I am obsessed with this flavor combo and have been ever since I first tasted this creation at a Cold Stone Creamery years ago.
Chocolate, coffee, peanut butter, Oreos, toasted almonds.... they were begging to put into a fudge, right? ;)
Mud Pie MoJoe Fudge
by
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (40 2" inch squares)
- 3 cups sugar
- 2/3 cup evaporated milk
- 1 1/2 sticks of unsalted butter (12 tbsp)
- 2 cups semi sweet chocolate chips
- 1 7oz jar of marshmallow creme
- 2 tbsp Kahlua
- 1 cup peanut butter
- 8 Oreos, chopped
- 3/4 cup sliced almonds, toasted
Instructions
Spray a 13x9 inch glass baking pan with cooking spray. Set aside.
Preheat the oven to 350 degrees. Spread the almond slices in a single layer on a baking sheet. Toast in the oven for about 5-7 minutes. Check them every few minutes! They will be golden and fragrant when done. Set aside and let cool.
In a large heavy saucepan, bring the sugar, butter, & evaporated milk to a full rolling boil over medium heat, stirring constantly. Cook for 4-5 minutes or until a candy thermometer inserted into the boiling mixture reaches 235 degrees. Make sure to stir constantly. Once the mixture has reached the desired temperature, remove from the heat.
Add in the chocolate chips and marshmallow creme and stir until melted and well incorporated. Stir in the 2 tbsp of Kahlua.
Pour half of the fudge mixture into the prepared pan. Sprinkle the chopped Oreos over top. Drop the peanut butter over top of the Oreos by the spoonful. Pour the remaining fudge mixture over top, and then use a butter knife to pull and swirl the peanut butter throughout the entire pan of fudge.
Sprinkle the toasted almond slices on top and then press into the top of the fudge with the back of a wooden spoon.
Allow to cool and set completely in the fridge.
Cut into 8 rows of 5 squares.
Enjoy!
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Lesson learned from this adventure into fudge making? A good candy thermometer is key and you actually need to use it! ;) Using a candy thermometer and bringing the fudge mixture to the proper temperature really did make all the difference for me this time around.
And this fudge?? Ah-mazing.
I must say I am pretty pleased with my the first ever successful fudge recipe I developed on my own.
Is making fudge a culinary nemesis of yours as well? No? Then what is? ;)
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