Taste of Home
Coffee Shop Fudge
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 2 pounds (64 pieces).
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
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1 teaspoon butter, softened
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1 cup chopped pecans
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3 cups semisweet chocolate chips
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1 can (14 ounces) sweetened condensed milk
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2 tablespoons strong brewed coffee, room temperature
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1 teaspoon ground cinnamon
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1/8 teaspoon salt
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1 teaspoon vanilla extract
Directions
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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.
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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.
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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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