Silky chocolate spiked with coffee, this Cappuccino Fudge will make a wonderful party treat and especially homemade gift.
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?
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?
I was searching for a decadent fudge recipe that wasn’t labor intensive. I found this version on Annie’s Eats (she’s not blogging anymore).
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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.
The cappuccino enhances the chocolate flavor making this one very special fudge. Pack it up for gifts or hoard it all for yourself. Either way, this is one special fudge!
And if you want to try some other unique fudge recipes, you should try my 4-Ingredient Peppermint Oreo Fudge or my Pomegranate Fudge!
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Cappuccino Fudge
Ingredients
- 7 oz marshmallow cream
- ½ cup granulated sugar
- ⅔ cup heavy cream
- ¼ cup butter unsalted
- 1 teaspoon instant espresso
- ¼ teaspoon cinnamon ground
- ¼ teaspoon salt
- 12 oz chocolate chips semi-sweet
Instructions
- Line an 8-inch square baking pan with aluminum foil; set aside.
- In a 2-quart saucepan combine marshmallow cream, sugar, heavy cream, butter, espresso, cinnamon and salt.
- Bring to a boil over medium heat, stirring constantly. Continue to boil 5 minutes, stirring constantly.
- Remove from heat. Stir in chocolate chips until smooth.
- Pour into prepared pan.
- Cover and refrigerate at least 4 hours.
- Remove from pan and peel away any foil that may be clinging to the fudge. Place on cutting board and cut into 24-36 squares.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I made my first fudge ever last week. Had no clue how easy it is! Like your variation of coffee flavor.
What a lovely fudge.