25 Days of Cookies: Cappuccino Fudge

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.

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!

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: 5 mins

Yield: 12 servings

Cook Time: 15 mins

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