COFFEE FUDGE
Coffee fudge is a must make for the holidays. It makes a great food gift for anyone that loves coffee.
Provided by Lynn Walls
Categories Desserts
Time 20m
Number Of Ingredients 8
Steps:
- Line a loaf pan with foil and grease. Set aside. You can also use an 8×8 pan lined with foil. A loaf pan gives you thicker pieces and an 8x8 pan gives you thinner ones.
- In a pan combine sugar, butter, coffee granules, salt, milk, and marshmallows.
- Bring to a boil and continue cooking over medium high heat until it reaches soft ball stage, which is 234 degrees, on a candy thermometer. You will need to stir this to keep it from burning and you do need a candy thermometer to make it.
- Remove from heat and stir in vanilla and chocolate chips until melted.
- Pour mixture into lined loaf pan. Cool completely or overnight and let cut into squares.
COFFEE FUDGE
Delicious, easy 3-ingredient coffee fudge recipe with white chocolate.
Provided by Meaghan
Categories Dessert
Time 3h12m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 140 kcal, ServingSize 1 serving
ESPRESSO TOFFEE FUDGE
Steps:
- 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.
- 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.
COFFEE AND FUDGE SEMIFREDDO
Steps:
- Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
- In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
- Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
- Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
- Before serving, let stand at room temperature for 5 minutes.
- Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately.
EASY COFFEE FUDGE
A rich and creamy easy coffee fudge recipe. with only three ingredients. Make it in the microwave, on the stove or even in the slow cooker - it's so simple!
Provided by Helen Best-Shaw
Categories Sweet / Candy
Number Of Ingredients 4
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.
Nutrition Facts : Calories 42 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 1 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
COFFEE FUDGE
See why our homemade Coffee Fudge is such a popular sweet treat. This recipe calls for instant coffee, white chocolate, walnuts, powdered sugar and more!
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 16 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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.
SERIOUS COFFEE FUDGE
I have not tried this but couldn't resist posting when I came across it. I'm guessing at servings and times as nothing was given in this respect. Good Luck.
Provided by Annacia
Categories Candy
Time 25m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Stir sugar, coffee, butter, salt and cream of tarter over low heat until sugar is dissolved, then boil quickly, stirring constantly to the soft ball stage (when syrup can be gathered up in the fingers into a soft ball that will almost shape).
- Remove from heat and cool slightly.
- Add almond extract and beat until candy begins to harden.
- Add pecans and pour candy onto an oiled platter.
- Cut into squares and let harden. Enjoy!
Nutrition Facts : Calories 150.8, Fat 5.6, SaturatedFat 0.9, Cholesterol 1.9, Sodium 23.6, Carbohydrate 26, Fiber 0.7, Sugar 25.3, Protein 0.7
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