25 Days of Cookies: Cappuccino Fudge

Silky chocolate spiked with coffee, this Cappuccino Fudge will make a wonderful party treat and especially homemade gift.

Cappuccino Fudge by FamilySpice.com Well, I survived my week. I was able to attend my three kids’ class parties. I baked non-stop and made three teacher baskets full of goodies. And I passed out about a dozen smaller gift bags for friends to enjoy. From breads, to cookies, to bars to fudge, I baked it all this week. It’s slowing down now, not ending of course, with the final stretch. I thought I’d slip in this fabulous Cappuccino Fudge recipe during my cookie month, since I made it a couple days ago.

I wish I could get away with just sending out Christmas cards, but my friends are such great sports with all my samplings, how I could I not bake for them during this crazy baking season?

Cappuccino Fudge by FamilySpice.com

I passed out the baskets and baggies in the morning, and a few of my friends told me they enjoyed this fudge with their morning coffee! I don’t think 10am is too early for a chocolate urge, do you?

Cappuccino Fudge by FamilySpice.comCappuccino Fudge by FamilySpice.com

I was searching for a decadent fudge recipe that wasn’t labor intensive. I found this version on Annie’s Eats. This Cappuccino Fudge was super easy to make, no candy thermometer required. I had to take a small sample for myself (for quality control, of course) and these were really addicting! Rich, chocolatey and smooth with a hint of coffee.

Cappuccino Fudge

Here's a great fudge recipe that doesn't require a candy thermometer! Recipe adapted from Annies Eats

Ingredients:

  • 7 oz marshmallow cream
  • 1/2 cup granulated sugar
  • 2/3 cup heavy cream
  • 1/4 cup butter, unsalted
  • 1 tsp instant espresso
  • 1/4 tsp cinnamon, ground
  • 1/4 tsp salt
  • 12 oz chocolate chips, semi-sweet

Directions:

  1. Line an 8-inch square baking pan with aluminum foil; set aside.
  2. In a 2-quart saucepan combine:
    • 7 oz marshmallow cream
    • 1/2 cup granulated sugar
    • 2/3 cup heavy cream
    • 1/4 cup butter, unsalted
    • 1 tsp instant espresso
    • 1/4 tsp cinnamon, ground
    • 1/4 tsp salt
  3. Bring to a boil over medium heat, stirring constantly.
  4. Continue to boil 5 minutes, stirring constantly.
  5. Remove from heat.
  6. Stir in until smooth:
    • 12 oz chocolate chips, semi-sweet
  7. Pour into prepared pan.
  8. Cover and refrigerate at least 4 hours.
  9. Place on cutting board and cut into 24-36 squares.

Notes:

Cooking Tips: You can use any type of instant coffee, from cappuccino to expresso.

Source:

Recipe adapted from Annies Eats

Prep Time:

Yield: 12 servings

Cook Time:

Cappuccino Fudge Detail

Cappuccino Fudge by FamilySpice.com

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2 Responses to 25 Days of Cookies: Cappuccino Fudge

  1. What a lovely fudge.

  2. I made my first fudge ever last week. Had no clue how easy it is! Like your variation of coffee flavor.

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