Chocolate Pecan Coffee Fudge Recipes

CHOCOLATE PECAN 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 chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

RCC CHOCOLATE FUDGE-PECAN PIE

Steps:

• Place chocolate in a microwave-safe glass or ceramic bowl. Melt in the microwave in 15-second intervals, stirring after each heating, 1 to 3 minutes.
• Beat sugar and butter together in a bowl using an electric mixer until fluffy. Add the melted chocolate. Blend in eggs 1 at a time. Add pecans and vanilla extract. Pour mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 24 hours.

PECAN TOFFEE FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in the melted chocolate, extract and salt until smooth. Stir in pecans and toffee bits., Spread into prepared pan. Cover and refrigerate overnight or until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

CHOCOLATE FUDGE-TOFFEE-CARAMELIZED PECAN TORTE WITH COFFEE WHIPP

Steps:

• MAKE THE PECAN LAYER: Preheat oven to 350*F.
• Lightly grease the bottom and sides of a 10" springform pan; line the bottom with a circle of waxed paper and grease the paper.
• In a food processor, process the pecans, sugar, and salt until finely chopped.
• In a medium bowl, combine the pecan mixture and melted butter; press firmly and evenly into the prepared pan.
• Freeze for 10 minutes, or until very cold.
• Bake for 15 minutes, or until the edges begin to brown.
• Cool completely on a wire rack.
• Cover pan tightly with plastic wrap and chill for 1 hour, or until cold and firm.
• MAKE THE FUDGE LAYER: Melt the chocolate with the heavy cream in a saucepan over low heat, stirring often, until smooth; remove pan from heat.
• Stir in the butter until melted and well combined; stir in the corn syrup.
• Transfer the mixture to a medium bowl; set over another bowl of ice water.
• Stir the fudge until it has cooled and begins to thicken.
• Remove plastic wrap from the pecan layer; spread the fudge evenly over the pecans.
• Cover loosely with plastic wrap and chill for 1 hour, or until cold and firm.
• MAKE THE TOFFEE LAYER: Melt the chocolate with the instant coffee over low heat, stirring often, until smooth; remove pan from heat.
• Using an electric mixer on medium-high speed, beat in the eggs, one at a time, beating well after each addition.
• Gradually beat in the brown sugar; mix for 1 minute, or until light and fluffy.
• While continuing to beat, gradually add the butter and mix until smooth.
• Remove plastic wrap from the fudge layer; evenly spread the toffee mixture over the fudge.
• Cover the surface with plastic wrap and freeze 1-2 hours, or until very firm.
• MAKE THE FROSTING: In a small saucepan over low heat, warm 1/3 cup of the heavy cream with the instant coffee, stirring until the coffee has dissloved.
• Transfer the cream to a small bowl; set in a larger bowl filled with ice water and stir until it is very cold.
• In a chilled bowl, beat the remaining cream with the coffee-cream mixture and powdered sugar until stiff and holds its shape when cut into with a knife.
• ASSEMBLE THE TORTE: Remove the torte from the freezer; uncover it.
• Loosen edges from sides of pan; remove sides.
• Rest the frozen torte on its side; using a sharp knife, separate torte from the bottom of the pan; peel off the waxed paper.
• Place the torte, pecan-layer down, on an inverted 10" round cake pan.
• Reserve 3/4 cup of the whipped cream mixture for garnish.
• Spread about 2/3 of the remaining cream in a thick, even layer on top of the torte.
• Frost the sides with the remaining 1/3 cup of the cream; lightly sprinkle with grated chocolate.
• Decoratively pipe reserved cream on individual servings.
• Serve chilled.

CHOCOLATE PECAN COFFEE FUDGE

Steps:

• Line an 8-8 inch square pan with foil for better removal. Lightly grease foil.
• Mix sugar, cocoa, cinnamon, and salt in medium mixing bowl.
• Heat butter, cream, and coffee granules in a small saucepan until butter melts.
• Remove from heat and add vanilla.
• Pour into sugar mixture.
• Combine thoroughly.
• Stir in pecans or walnuts.
• Place mixture in prepared pan; spread with spoon or pat lightly with oiled hands.
• Chill a minimum of 1 hour.
• Lift fudge from pan. Cut into 1-inch squares with a sharp knife.
• Note: These can be made ahead of time and stored in an airtight container at room temperature until ready to serve.

COFFEE-PECAN FUDGE

Steps:

• Combine first 6 ingredients in a 4 quart heavy saucepan.
• Cook over medium heat, stirring constantly, 10 to 15 minutes or until sugar dissolves and marshmallows melt.
• Bring to a boil.
• Cook, without stirring, until a candy thermometer registers 234 degrees which is the soft ball stage.
• Remove from heat.
• Stir in chocolate morsels until melted.
• Stir in pecans and vanilla.
• Spread immediately into 2 aluminum foil-lined, buttered 5 3/4" x 3 1/2" mini loafpans. I used 1 regular aluminum foil loaf pan for mine. (Lining the loafpans with aluminum foil and buttering them makes it easy to remove uncut fudge from the pans in one piece to slice it).
• Cool completely.
• Remove fudge from pans.
• Slice into 1/2" slabs.