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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
Ingredients
- 1 teaspoon butter, softened
- 1 cup chopped pecans
- 3 cups 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 vanilla extract
Directions
- 1. Line an 8-in. square pan with foil and grease the foil with butter; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside.
- 2. 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.
- 3. 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
1 piece: 77 calories, 4g fat (2g saturated fat), 3mg cholesterol, 16mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 1g protein.
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