Coffee Fudge Recipe 435 Recipes

COFFEE SHOP FUDGE

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°).

COFFEE FUDGE

Steps:

• Line a loaf pan with foil and grease. Set aside. You can also use an 8×8 pan lined with foil. A loaf pan gives you thicker pieces and an 8x8 pan gives you thinner ones.
• In a pan combine sugar, butter, coffee granules, salt, milk, and marshmallows.
• Bring to a boil and continue cooking over medium high heat until it reaches soft ball stage, which is 234 degrees, on a candy thermometer. You will need to stir this to keep it from burning and you do need a candy thermometer to make it.
• Remove from heat and stir in vanilla and chocolate chips until melted.
• Pour mixture into lined loaf pan. Cool completely or overnight and let cut into squares.

CREAMY COFFEE FUDGE

Steps:

• Stir the coffee into the fresh milk until mixed thoroughly then pour into a large non-stick saucepan with the remaining ingredients except the coffee liqueur (if using). Melt everything together over a low heat, stirring until the sugar dissolves.
• Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice-cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.
• Remove the fudge from the heat and leave to cool for 5 minutes. Add the coffee liqueur if using and mix thoroughly.
• Beat the mixture until it just loses its shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken, the crumblier the final fudge will be. If you like it smooth - beat it only until it comes away from the sides of the pan, so its thick enough to still just about pour into a tin.
• Press into the prepared tin with the back of a spoon and leave to set before cutting into squares. The fudge will keep for up to 2 weeks in an airtight container at room temperature.

THE BEST KAHLUA AND COFFEE FUDGE!

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.

COFFEE FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Bring sugar, milk, 1 tsp. coffee granules and butter to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 5 min. (Do not stir.) Remove from heat.
• Add chocolate and remaining coffee granules; stir until chocolate is completely melted and mixture is well blended. Stir in nuts. Pour into prepared pan; spread to evenly cover bottom of pan.
• Let stand at room temperature 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

MEXICAN COFFEE FUDGE

Steps:

• Butter an 8" square baking dish and set aside.
• Dissolve the instant espresso powder and cinnamon in 3 teaspoons of hot water. Stir until a paste forms, and set aside.
• In a saucepan, heat milk, sugar, butter and chocolate over a medium heat until it reaches a boil. Do not stir or scrape down sides.
• Lower heat, add a candy thermometer and heat (without stirring) until mixture reaches softball stage (238°F).
• Remove from heat; allow to cool to 110°F, then with a rubber spatula scrape in espresso mixture. In an electric mixer, using paddle attachment, beat mixture until it loses its gloss and thickens.
• Spread fudge evenly into prepared 8" square pan. Let cool for 20 minutes, then cut into 12 pieces.