Coffee Creamer Chocolate Fudge Recipes

COFFEE FUDGE

Steps:

• In a small dish, stir the tablespoon of instant coffee into the hot water and mix to dissolve. Set aside.
• Stir together the white chocolate with sweetened condensed milk in a large microwave-safe mixing bowl. Add a pinch of salt, if desired.
• Heat at 70% power for 90 seconds. Then remove and stir. Heat for an additional 45 seconds at 70% power then let the bowl sit in the microwave for about 3 minutes. Remove the bowl and stir until all of the chocolate melts.
• Mix in the dissolved coffee.
• Pour the fudge into the prepared baking pan, spreading evenly.
• Refrigerate about 3 hours until firm. Cut into 25 squares.

CHOCOLATE COFFEE FUDGE

Steps:

• 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.
• Refrigerate for 1 1/2- 2 hours until the fudge sets. Cut into squares.
• Keep in an airtight container in the refrigerator.

EASY CHOCOLATE COFFEE FUDGE

Steps:

• 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.
• Give the mixture a good stir until smooth.
• Pour the fudge into the prepared tray, and smooth the top. Allow to cool. Place in the fridge for at least four hours to set.
• Cut into squares; store the fudge in a covered container in the fridge.

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

CREAMY CHOCOLATE FUDGE

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.

FIVE-MINUTE DOUBLE CHOCOLATE FUDGE

Steps:

• Grease 8-inch square baking dish with butter.
• In 2-quart microwavable bowl, stir condensed milk and chocolate chips; add baking chocolate. Microwave uncovered on High 1 minute; stir. Microwave about 2 minutes longer or until chocolate is melted and mixture can be stirred smooth.
• Stir in vanilla and nuts. Spread mixture evenly in baking dish. Refrigerate until firm. For 64 (1-inch) squares, cut into 8 rows by 8 rows.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

COFFEE SHOP 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 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°).

HOMEMADE CARAMEL COFFEE CREAMER

Steps:

• Melt butter in a saucepan over medium heat. Stir in 1/2 cup half-and-half, brown sugar, and corn syrup; bring to a boil. Boil, without stirring, until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 5 minutes. Stir in remaining half-and-half and vanilla extract.

CHOCOLATE FUDGE

Steps:

• Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
• In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
• Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110 degrees to 118 degrees on an instant-read thermometer without disturbing, about 1 hour. Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes. Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled.