Easy Coffee Fudge Recipes

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°).

CREAMY COFFEE FUDGE

Steps:

• Stir the coffee into the fresh milk until mixed thoroughly then pour into a large non-stick saucepan with the remaining ingredients except the coffee liqueur (if using). Melt everything together over a low heat, stirring until the sugar dissolves.
• Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice-cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.
• Remove the fudge from the heat and leave to cool for 5 minutes. Add the coffee liqueur if using and mix thoroughly.
• Beat the mixture until it just loses its shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken, the crumblier the final fudge will be. If you like it smooth - beat it only until it comes away from the sides of the pan, so its thick enough to still just about pour into a tin.
• Press into the prepared tin with the back of a spoon and leave to set before cutting into squares. The fudge will keep for up to 2 weeks in an airtight container at room temperature.

EASY 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 the coffee to start to dissolve.
• Prepare a tray by lining it with parchment paper, or simply oiling it if it is flexible. (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. White chocolate needs careful handling. The chocolate does not need to be fully melted when you stop heating it.
• Give the mixture a good stir until smooth. The remaining lumps of chocolate will melt in the warmth of the mixture.
• Pour the coffee fudge into the prepared tray, and smooth the top. Add sprinkles if you want to. 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.