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. 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:
- Line an 8-inch square baking pan with aluminum foil; set aside.
- 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
- Bring to a boil over medium heat, stirring constantly.
- Continue to boil 5 minutes, stirring constantly.
- Remove from heat.
- Stir in until smooth:
- 12 oz chocolate chips, semi-sweet
- Pour into prepared pan.
- Cover and refrigerate at least 4 hours.
- 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:
What a lovely fudge.
I made my first fudge ever last week. Had no clue how easy it is! Like your variation of coffee flavor.