MARBLED CAPPUCCINO FUDGE CHEESECAKE
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
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.
ORANGE CAPPUCCINO FUDGE
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
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.
COFFEE SHOP FUDGE
This coffee fudge recipe is one that my son, Jackson, and I worked on together. After several efforts, we decided this version was a winner. It is smooth, creamy and has an irresistible crunch from pecans. The coffee and cinnamon blend nicely to provide subtle flavor. -Beth Osborne Skinner, Bristol, Tennessee
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pounds (64 pieces).
Number Of Ingredients 7
Steps:
- Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. , Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
15-MINUTE CAPPUCCINO FUDGE
As rich, creamy and delicious as this cappuccino fudge is, it's hard to believe it's a simple melt-and-mix recipe that takes only 15 minutes.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 48 servings
Number Of Ingredients 6
Steps:
- Mix 1/4 cup flavored instant coffee and 1 can condensed milk in large microwaveable bowl until blended. Add semi-sweet chocolate; stir. Microwave on HIGH 2 min. or until chocolate is almost melted; stir until completely melted. Stir in 2 Tbsp. liqueur and nuts; spread onto bottom of foil-lined 8-inch square pan.
- Mix remaining coffee and condensed milk in medium microwaveable bowl until blended. Add white chocolate; stir. Microwave 2 min. or until chocolate is almost melted; stir until completely melted. Stir in remaining liqueur. Spread over chocolate layer in pan.
- Refrigerate 2 hours or until firm before cutting into squares.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CAPPUCCINO FUDGE
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
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
ESPRESSO TOFFEE FUDGE
Steps:
- Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
- Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.
CAPPUCCINO FUDGE
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
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
FUDGY CAPPUCCINO BROWNIES
Provided by Steven Okuley
Categories Coffee Chocolate Dessert Bake Kid-Friendly Bon Appétit Denver Colorado Small Plates
Yield MAKES ABOUT 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Melt butter and chocolate in heavy medium saucepan over medium-low heat, stirring until smooth. Mix in 1 3/4 cups sugar and espresso powder. Remove from heat. Stir in vanilla. Mix flour, cinnamon, nutmeg and salt in large bowl. Add chocolate mixture and eggs and stir just until blended. Stir in chocolate chips.
- Pour batter into prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer to rack; cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.)
CAPPUCCINO FUDGE CUPCAKES
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
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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