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Cappuccino Fudge

Cappuccino Fudge

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

Instructions:

  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.

Cappuccino Fudge Detail

Prep Time: 5 min
Cook Time: 15 min
Inactive Time: 4 hour chill time
Difficulty: Intermediate
Servings: 12
Serving Size: 2 pieces

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