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Coffee Shop Fudge

 Coffee Shop Fudge
This 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
16 ServingsPrep: 15 min. + chilling


  • 1 cup chopped pecans
  • 3 cups (18 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons strong brewed coffee, room temperature
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • 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°). Yield: 2 pounds.
Nutritional Facts: 1 serving (2 ounces) equals 311 calories, 18 g fat (8 g saturated fat), 11 mg cholesterol, 64 mg sodium, 39 g carbohydrate, 3 g fiber, 5 g protein.