Coffee Fudge Or Vanilla Or Whatever You Want Recipes

Steps:

• Pour the milk into a medium heavy-based saucepan, with a sugar thermometer attached, and bring slowly to the boil.
• Add the sugar and butter. Heat slowly, stirring continuously, until the sugar dissolves and the butter melts. Bring to the boil, cover and boil for 2 minutes.
• Uncover and continue to boil steadily, stirring occasionally, for 15 - 20 minutes, until the temperature reaches the soft ball stage 116°C (235-240°F), when a little of the mixture, dropped into a cup of cold water, forms a soft ball when rolled between finger and thumb.
• Remove from the heat. Stir in the coffee flavoring (nuts if adding) and leave to cool for 5 minutes.
• Beat the fudge until it just begins to lose its gloss and is thick.
• Transfer to a greased 7 inch square tin.
• Mark into 50 squares when almost set.
• When firm and set, cut along the marked lines.
• Store in an airtight container.

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°).

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.

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.

Steps:

• Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tip, below).
• In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil. Stir through the coffee granules then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
• At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).
• Layer the cold container with ice cream and spoonfuls of coffee sauce and fudge pieces. Freeze overnight and serve.