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.
SANDRA LEE'S ESPRESSO TOFFEE FUDGE
I love Everything about this recipe! I love Toffee, I love Espresso and who doesn't love fudge????
Provided by Brandy Bender
Categories Other Desserts
Time 3h20m
Number Of Ingredients 8
Steps:
- 1. 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.
- 2. 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.
ESPRESSO TOFFEE FUDGE
Make and share this Espresso Toffee Fudge recipe from Food.com.
Provided by Mom2Rose
Categories Candy
Time 4h10m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 7
Steps:
- Lightly coat 9x13 inch baking pan with butter-flavored cooking spray.
- In large saucepan over medium heat, combine butter, sugar, evaporated milk and espresso powder.
- Bring to a rolling boil for 10 minutes, stirring constantly.
- Remove from heat and add chocolate chips and marshmallows.
- Stir until melted and completely incorporated.
- Pour into prepared pan.
- Sprinkle toffee bits over top and press lightly into fudge.
- Cool in the refrigerator until set, about 3-4 hours.
- Cut into bite-sized squares to serve.
SHAMROCK TOFFEE FUDGE
Tiny toffee bits add a delightful crunch to this creamy fudge. Decorate each piece with a green shamrock for St Patrick's day. By changing the design, you have dessert for any occasion.
Provided by looneytunesfan
Categories Dessert
Time 20m
Yield 2 1/4 pounds
Number Of Ingredients 9
Steps:
- Line a 9-inch square pan with foil and grease the foil; set aside.
- In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted.
- Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits ans extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.
- Using foil, remove frdge from pan; carefully remove foil. Cut fudge into 1 inch squares.
- Place the frosting in a small resealable plastic bag; tint with food coloring. Cut a small hole in a corner of bag; pipe a shamrock onto each square.
Nutrition Facts : Calories 1826.2, Fat 91.1, SaturatedFat 56.1, Cholesterol 122.5, Sodium 533, Carbohydrate 229.9, Fiber 2.8, Sugar 223.6, Protein 28.6
TOFFEE CHIP FUDGE
My grandchildren savor the job of taste-testing my baking experiments. I combined two recipes to come up with this yummy fudge dotted with crisp toffee bits. The kids gave it a "thumbs-up" before requesting a batch to take home.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 pounds.
Number Of Ingredients 8
Steps:
- Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, combine sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil 5 minutes, stirring constantly., Remove from heat; stir in chocolate chips and marshmallows until melted. Fold in 1/2 cup toffee bits and vanilla. Pour into a prepared pan. Sprinkle with remaining toffee bits. Chill until firm. Remove from pan and cut into 1-in. squares. Store in the refrigerator.
Nutrition Facts :
TOFFEE FUDGE
Make and share this Toffee Fudge recipe from Food.com.
Provided by waynemiller
Categories Candy
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Line in a 10 inches square pan foiled and greased, and put that aside.
- In a medium-large saucepan, combine the condensed milk, the white chocolate chips and put it on the stove with medium heat.
- After about 5 minutes, make sure the chips are melted.
- Add salt and butter and stir until nice and smooth.
- Remove from heat and stir little toffee bits into a prepared pan.
- Cover and put in the refrigerator for about 2 hours.
- Using foil, remove yummy fudge from the pan and carefully remove the foil.
- Cut into desired sized squares.
- Serve when you want to and decorate however you want.
- You may refreeze this treat.
Nutrition Facts : Calories 312.8, Fat 16.2, SaturatedFat 9.9, Cholesterol 22.4, Sodium 322.7, Carbohydrate 38.6, Sugar 38.6, Protein 4.7
ESPRESSO TOFFEE
This recipe was printed on a Challenge butter package. Being a coffee lover I had to try it. I have never found a candy recipe that yields a tastier treat.
Provided by Jack Kaufman
Categories Candy
Time 50m
Yield 1 1/2 pounds, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare 9" x 13" pan by lining with aluminum foil or parchment paper.
- Melt butter over medium heat in heavy 2 to 3 quart saucepan.
- Stir in sugar, corn syrup and espresso.
- Cook over medium heat stirring constantly until sugar is dissolved and mixture come to a boil.
- Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage).
- Pour mixture into prepared pan.
- Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy.
- (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat.
- Gently press nuts into chocolate.
- Let candy stand at room temperature to cool completely.
- Break into pieces.
- Store in an airtight container.
Nutrition Facts : Calories 619.2, Fat 40.4, SaturatedFat 23.1, Cholesterol 81.3, Sodium 248.9, Carbohydrate 68.2, Fiber 2, Sugar 62.3, Protein 2.8
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