Cappuccino Fudge Recipe Recipe 445 Recipes

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ORANGE CAPPUCCINO FUDGE



Orange Cappuccino Fudge image

I created this recipe from another candy recipe that didn't turn out quite like I wanted it to. As it turns out...this fudge creation turned out a LOT better than the original candy recipe I was attempting.

Provided by Roz Blair

Categories     Candies

Time 35m

Number Of Ingredients 10

1 1/2 tsp instant coffee granules
1 Tbsp heavy whipping cream
2 oz semi-sweet baking chocolate (1 oz. squares)
1/4 c butter, softened (1 1/2 tsp. extra needed for buttering pan)
2 c granulated sugar
1/2 c sour cream
12 oz white baking chocolate (baker's 1 oz. squares)
1 jar(s) marshmallow cream (7 oz.)
1 1/2 tsp orange zest (from an orange...not the dried peel)
1/2 tsp orange extract

Steps:

  • 1. Line a 9" square pan with non-stick foil with edges hanging over sides. Grease with 1 1/2 teaspoons butter. Set aside. In a small saucepan over low heat combine whipping cream, coffee granules 2 oz. semisweet chocolate squares. Stir gently until chocolate is melted. Remove from heat and set aside until cool. In a large heavy saucepan combine remaining butter (1/4 cup) with sour cream and sugar. Cook and stir over medium heat until sugar is completely dissolved. Bring mixture to a rapid boil and cook until candy thermometer reaches 234^ (soft ball stage), approximately 5 minutes. Remove from heat; stir in white chocolate squares and marshmallow cream (open jar and place in microwave for 10-15 seconds makes for much easier removal) until completely melted. Stir in orange zest and extract. Pour into prepared pan. Drop dollops of the coffee/chocolate mixture over orange mixture in pan. Swirl with a butter knife to blend coffee/chocolate mixture throughout fudge. Chill until firm. Remove foil (using extended handles) and cut into 1" squares. Yield: 2 lbs.

MARBLED CAPPUCCINO FUDGE CHEESECAKE



Marbled Cappuccino Fudge Cheesecake image

I came up with this recipe because I love the frozen cappuccino drinks at coffee shops and wanted a cheesecake with the same goods. If you try it, don't hold the whip. The creamy mocha-infused topping is the best part! -Becky McClaflin, Blanchard, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 17

1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
3 tablespoons sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1/4 cup heavy whipping cream
3 tablespoons double mocha cappuccino mix
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
3 large eggs, lightly beaten
2/3 cup hot fudge ice cream topping, warmed
CAPPUCCINO CREAM TOPPING:
1 cup heavy whipping cream
2 tablespoons double mocha cappuccino mix
1 tablespoon confectioners' sugar
Chocolate curls, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 7-9 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined. Pour half of batter into crust. Drizzle with 1/3 cup fudge topping. Repeat layers. Cut through batter with a knife to swirl fudge topping. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and confectioners' sugar; beat until soft peaks form. Spread over cheesecake. Garnish with chocolate curls if desired.

Nutrition Facts : Calories 625 calories, Fat 43g fat (26g saturated fat), Cholesterol 180mg cholesterol, Sodium 382mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 10g protein.

CAPPUCCINO FUDGE



Cappuccino Fudge image

Make and share this Cappuccino Fudge recipe from Food.com.

Provided by Leta8076

Categories     Candy

Time 4h15m

Yield 3 doz squares

Number Of Ingredients 9

1 (7 ounce) jar marshmallow cream
1/2 cup sugar
2/3 cup whipping cream or 2/3 cup heavy cream
1/4 cup whipped margarine
1 teaspoon instant coffee (or grain beverage powder)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 (12 ounce) bag semi-sweet chocolate chips
1 cup toasted chopped hazelnuts or 1 cup walnuts

Steps:

  • Line 8" square baking dish with aluminum foil; set aside.
  • In a 2 qt saucepan, combine marshmallow cream, sugar, cream, margarine, coffee powder, cinnamon and salt.
  • Bring to a boil over medium heat, stirring constantly.
  • Continue to boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in chocolate chips until smooth.
  • Stir in nuts.
  • Pour into prepared pan.
  • Cover and refrigerate at least 4 hours or overnight.
  • Using foil, lift fudge onto cutting board.
  • To serve, cut into 36 squares.

Nutrition Facts : Calories 1355, Fat 81.3, SaturatedFat 34.5, Cholesterol 72.8, Sodium 280, Carbohydrate 167.6, Fiber 11.2, Sugar 128.2, Protein 13.2

CAPPUCCINO FUDGE



Cappuccino Fudge image

This easy Cappuccino Fudge is made with just a few ingredients and only takes minutes to make. The creamy layers in this coffee fudge make it a pretty and tasty dessert.

Provided by Jocelyn @ Inside BruCrew Life

Categories     Fudge and Candy

Time 20m

Number Of Ingredients 8

1 tablespoon heavy cream
1-2 tablespoons instant coffee (depends on how strong you want it)
4 tablespoons unsalted butter
2 cups dark chocolate chips
1 - 16 ounce can dark chocolate frosting
2 cups white chocolate chips
1 - 16 ounce can vanilla frosting
49 chocolate covered coffee beans (optional)

Steps:

  • In a small bowl microwave the heavy cream for just a few seconds, and then add the instant coffee, a little bit at a time. Set aside to dissolve.
  • Place the chocolate chips and 2 tablespoons butter in a saucepan over low heat. Stir until melted and creamy.
  • Place the container of chocolate frosting in the microwave for 1 minute. Stir and pour into the melted chocolate chips. Stir until creamy. Pour into a foil lined 8x8 pan and set aside.
  • Heat the white frosting in the microwave for 1 minute. Stir the heavy cream/coffee mixture into it.
  • Melt the white chips and 2 tablespoons butter in another saucepan over low heat until melted. Stir the coffee flavored frosting into the melted white chips. Stir until smooth and creamy.
  • Pour slowly on top of the chocolate layer. Let the fudge cool 10-15 minutes, then place coffee beans every inch. Let set until firm. Cut into 49 squares. Store in a sealed container.

Nutrition Facts : Calories 375 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 52 grams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CREAMY CAPPUCCINO ORANGE FUDGE



Creamy Cappuccino Orange Fudge image

Make and share this Creamy Cappuccino Orange Fudge recipe from Food.com.

Provided by looneytunesfan

Categories     Candy

Time 20m

Yield 70 Candies

Number Of Ingredients 9

2 1/2 cups sugar
3/4 cup sour cream
1/2 cup butter
1 tablespoon instant coffee granules
2 tablespoons hot water
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 tablespoon orange zest
orange strip (to garnish)

Steps:

  • Line 13×9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
  • Dissolve coffee granules in hot water.
  • Lightly butter large microwavable bowl. Combine sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at HIGH 5 to 6 minutes or until boiling, stirring after 2-1/2 and 5 minutes.
  • After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches soft-ball stage (234°F) on instant-read or candy thermometer, stirring after 3 minutes. (Do not microwave mixture with thermometer.)
  • Add vanilla chips, marshmallow creme and grated orange peel; stir until smooth. Pour into prepared pan; smooth evenly into corners. Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.
  • Let stand until firm. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature.

Nutrition Facts : Calories 80.7, Fat 3.4, SaturatedFat 2.1, Cholesterol 5.2, Sodium 17.5, Carbohydrate 12.6, Sugar 11.4, Protein 0.4

THE BEST KAHLUA AND COFFEE FUDGE!



The Best Kahlua and Coffee Fudge! image

This is an amazing recipe for the most wonderful Kahlua and coffee fudge that you will ever taste! My favorite Kahlua fudge, by far! And nothing could be simpler. Enjoy with a cup of coffee and you will be in heaven. Perfect for holiday cookie trays or gift giving. From Taste of Home "Best of Christmas".

Provided by BecR2400

Categories     Candy

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 7

butter
1 (14 ounce) can sweetened condensed milk
1/4 cup Kahlua
2 1/2 tablespoons instant coffee granules
1 (12 ounce) package semisweet chocolate morsels
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Line a 8 or 9-inch square baking dish with aluminum foil, overlapping the sides slightly for easy removal; butter the foil on the insides, set aside.
  • In a large, heavy saucepan, combine condensed milk, Kahlua, and coffee granules.
  • Bring to a simmer over medium heat; simmer for 2 minutes, stirring constantly until mixture thickens slightly.
  • Remove from heat. Stir in the chocolate morsels, stirring until melted and smooth. Add the pecans and vanilla, stirring well to combine.
  • Spread evenly into aluminum lined pan.
  • Refrigerate for 2 hours or more.
  • Lift foil onto cutting board, peel fudge from foil and cut into uniform squares to serve.

Nutrition Facts : Calories 403.5, Fat 20.2, SaturatedFat 8.2, Cholesterol 14.5, Sodium 52, Carbohydrate 49.1, Fiber 3.3, Sugar 43.3, Protein 5.7

CAPPUCCINO FUDGE CUPCAKES



Cappuccino Fudge Cupcakes image

This recipe came from the KitchenAid Great Baking and More cook book, my sister in law gave it to at Christmas, thanks Shannon for this recipe. These cupcakes were easy to make and I love the cappuccino flavor both in the cake and in the coffee cream, with a hint of cinnamon in the fudge sauce these are sure to make someones day, they did mine. I baked mine at 350 F for about 14-15 min. in regular cupcake tins not custard cups like the recipe calls for, and I got about 18 cupcakes.

Provided by Mrs. Cookie

Categories     Dessert

Time 45m

Yield 8 cupcakes, 8 serving(s)

Number Of Ingredients 17

1/2 cup butter or 1/2 cup margarine, softend
1 1/2 cups sugar
3 eggs
3/4 cup milk
1 tablespoon instant espresso or 1 tablespoon instant coffee granules
2 teaspoons instant espresso or 2 teaspoons instant coffee granules
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
coffee creamer
1 1/2 cups heavy cream
1/4 cup sugar
1 1/2 teaspoons instant espresso or 1 1/2 teaspoons instant coffee granules
fudge sauce
4 semi-sweet chocolate baking squares (1 ounce each)
1/2 cup whipping cream
1/2 teaspoon ground cinnamon

Steps:

  • Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and gradually add sugar, beating about 3 minutes, or until light and fluffy. Turn to speed 4 and add eggs, one at a time, beating for 30 seconds after each addition. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.
  • Combine flour, baking powder, and salt. Turn to stir speed and add a third of the flour mixture alternately with half of the milk mixture, mixing 15 seconds after each addition.
  • Spoon batter into 8 greased and floured custard cups. Place cups on a baking sheet. Bake at 350 F for 30-35 minutes, or until toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack.
  • Coffee Cream, Combine cream, sugar, and espresso in mixer bowl. Attach wire whip to mixer. Turn to speed 8 and whip cream until stiff.
  • Fudge Sauce, Place chocolate, cream, and cinnamon in a small saucepan. Cook and stir over low heat until chocolate is melted an mixture is combined.

Nutrition Facts : Calories 688.3, Fat 40.7, SaturatedFat 24.7, Cholesterol 185, Sodium 305.4, Carbohydrate 77.2, Fiber 1.7, Sugar 51.6, Protein 8

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