Coffee Shop Fudge Recipes

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:

• Line an 8" square pan with foil. Butter the foil and set aside.
• Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes, stirring every minute; set aside.
• In a 2 quart microwave safe bowl, combine chocolate chips, milk, coffee, cinnamon, and salt.
• Microwave, uncovered, on high for 1 1/2 minutes, and 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" squares.
• Cover and store at room temperature.

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.

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:

• 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 4 minutes, stirring after each minute; set aside. In a 2-qt. microwave-safe bowl, combine chocolate chips, milk, coffee, cinnamon and salt.
• Microwave, uncovered, on high for 1-1/2 minutes. 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 degrees).

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 4 minutes, stirring after each minute; set aside. In a 2-qt. microwave-safe bowl, combine chocolate chips, milk, coffee, cinnamon and salt.
• Microwave, uncovered, on high for 1-1/2 minutes. 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 degrees).