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.
CHOCOLATE-COFFEE FUDGE FROSTING
From 125 Best Cupcakes Recipes. Didn't have any chocolate cream liqueur - used Peach Snaps!! :) Made half the recipe to frost my recipe #235409.
Provided by Redsie
Categories Dessert
Time 5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.
- Spread frosting on cooled cupcakes.
Nutrition Facts : Calories 138.5, Fat 8.4, SaturatedFat 5.3, Cholesterol 20.3, Sodium 15.3, Carbohydrate 17.9, Fiber 1.8, Sugar 14.8, Protein 1.1
COFFEE FUDGE
See why our homemade Coffee Fudge is such a popular sweet treat. This recipe calls for instant coffee, white chocolate, walnuts, powdered sugar and more!
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 16 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
THE BEST KAHLUA AND COFFEE FUDGE!
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
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 RECIPE RECIPE - (4.4/5)
Provided by Gggoody
Number Of Ingredients 9
Steps:
- 1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set a small bowl aside as well. 2. In a small bowl or cup, combine the instant coffee and the hot water, and stir until the coffee dissolves. Set aside for now. 3. Place the butter,sugar, heavy cream, and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar dissolves and the butter melts. 4. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, insert a candy thermometer. Cook the fudge, stirring constantly, until the thermometer reads 240 degrees Fahrenheit (115 C). 5. Once at 240 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips. Add the vanilla and stir it in. 6. Next, scoop about 1 1/2 cups of fudge into the small bowl. You don't need to measure, just separate out approximately a quarter of the fudge. This will be the white swirl you see in the final product. 7. Add the reconstituted coffee to the remaining fudge in the pot, and stir until it is well-blended. Scrape the coffee fudge into the prepared pan. 8. Working quickly, scoop spoonfuls of the white fudge and drop them on top of the coffee fudge in a random pattern, spreading them out evenly over the top. Once all of the white fudge is dotted on top, swirl a knife through the top of the fudge, creating a beautiful pattern of white and brown swirls. Don't stir too much and muddy the colors, you want to end up with very distinct white and brown swirls. 9. Let the Cappuccino Fudge cool and set completely, either in the refrigerator for 2-3 hours or overnight at room temperature. Once set, lift it from the pan using the foil as handles and cut it into small squares using a large sharp knife. Store Cappuccino Fudge in an airtight container in the refrigerator for up to two weeks, and let it come to room temperature before serving.
CHOCOLATE SOUR CREAM FUDGE
This fudge recipe is made with sour cream which gives the candy a pleasant tang. Whenever I sell it at our local Christmas bazaar I never have any left!
Provided by DMCVAY
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 40m
Yield 64
Number Of Ingredients 7
Steps:
- Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes.
- Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.
Nutrition Facts : Calories 46.8 calories, Carbohydrate 8 g, Cholesterol 1.7 mg, Fat 1.8 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 4.8 mg, Sugar 6.7 g
CREAMY CHOCOLATE FUDGE
Is there anything more decadent than chocolate fudge? You can make this treat and keep it in your freezer until the holidays. Be sure to use a stand mixer-I burnt out the motor of my hand mixer when I tried it on this recip. Now that's thick and delicious fudge! -Joan Airey, Rivers, Manitoba
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 pounds (150 pieces).
Number Of Ingredients 7
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.
Nutrition Facts :
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Category DessertTotal Time 1 hr 30 minsEstimated Reading Time 4 mins
- Add chocolate chips, condensed milk and coffee to a pot and cook on low-medium heat until smooth. Stir continuously.
- Take off heat and add vanilla and pecans. Stir well. Add marshmallows. Give it a quick stir and pour into 9-inch square dish.
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From chefnotrequired.com
Cuisine Australian, Modern AustralianTotal Time 20 minsCategory Sweet Treat, Sweet TreatsCalories 54 per serving
- Combine all ingredients except Maltesers in a medium saucepan, and stir continually over low heat for 8 mins, until completely melted & smooth.
- Grease & line a 18 x 18 cm / 7 x 7 " (base measurement) baking pan/tin with baking/parchment paper.
- If using Maltesers, evenly place Maltesers in a grid pattern on top of chocolate mixture, pressing down slightly to indent (see photos)
THREE INGREDIENT CHOCOLATE COFFEE FUDGE - FUSS FREE …
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Ratings 10Calories 42 per servingCategory Sweet / Candy
- Pour the condensed milk into a microwave-proof bowl or jug with the coffee granules. Stir and leave for about 30 minutes for coffee to start to dissolve.
- Prepare a tray by lining it with parchment paper. (If you are making a half can of condensed milk batch of fudge, a regular takeaway tray is the ideal size! If making a larger batch, either use two trays, or a 7-8" (18-20 cm) square pan.)
- Break up the chocolate and put it on top of the milk. Put it in the microwave on half power for 30 second bursts, stirring well between heating, until the chocolate is melted into the milk. The time taken will vary according to the power of your microwave. Go slowly, as you only want to melt the chocolate, not boil the mixture.
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