Coffee Fudge Recipe 435 Food

THE BEST KAHLUA AND COFFEE FUDGE!

Steps:

• Line a 8 or 9-inch square baking dish with aluminum foil, overlapping the sides slightly for easy removal; butter the foil on the insides, set aside.
• In a large, heavy saucepan, combine condensed milk, Kahlua, and coffee granules.
• Bring to a simmer over medium heat; simmer for 2 minutes, stirring constantly until mixture thickens slightly.
• Remove from heat. Stir in the chocolate morsels, stirring until melted and smooth. Add the pecans and vanilla, stirring well to combine.
• Spread evenly into aluminum lined pan.
• Refrigerate for 2 hours or more.
• Lift foil onto cutting board, peel fudge from foil and cut into uniform squares to serve.

EASY CHOCOLATE COFFEE FUDGE

Steps:

• Pour the condensed milk into a microwave-proof bowl or jug with the coffee granules. Stir and leave for about 30 minutes for coffee to start to dissolve.
• Prepare a tray by lining it with parchment paper. (If you are making a half can of condensed milk batch of fudge, a regular takeaway tray is the ideal size! If making a larger batch, either use two trays, or a 7-8" (18-20 cm) square pan.)
• Break up the chocolate and put it on top of the milk. Put it in the microwave on half power for 30 second bursts, stirring well between heating, until the chocolate is melted into the milk. The time taken will vary according to the power of your microwave. Go slowly, as you only want to melt the chocolate, not boil the mixture.
• Give the mixture a good stir until smooth.
• Pour the fudge into the prepared tray, and smooth the top. Allow to cool. Place in the fridge for at least four hours to set.
• Cut into squares; store the fudge in a covered container in the fridge.

EASY COFFEE FUDGE

Steps:

• Pour the condensed milk into a microwave-proof bowl or jug with the coffee granules. Stir and leave for about 30 minutes for the coffee to start to dissolve.
• Prepare a tray by lining it with parchment paper, or simply oiling it if it is flexible. (If you are making a half can of condensed milk batch of fudge, a regular takeaway tray is the ideal size! If making a larger batch, either use two trays, or a 7-8" (18-20 cm) square pan.)
• Break up the chocolate and put it on top of the milk. Put it in the microwave on half power for 30 second bursts, stirring well between heating, until the chocolate is melted into the milk. The time taken will vary according to the power of your microwave. Go slowly, as you only want to melt the chocolate, not boil the mixture. White chocolate needs careful handling. The chocolate does not need to be fully melted when you stop heating it.
• Give the mixture a good stir until smooth. The remaining lumps of chocolate will melt in the warmth of the mixture.
• Pour the coffee fudge into the prepared tray, and smooth the top. Add sprinkles if you want to. Allow to cool. Place in the fridge for at least four hours to set.
• Cut into squares; store the fudge in a covered container in the fridge.

COFFEE AND FUDGE SEMIFREDDO

Steps:

• Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
• In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
• Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
• Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
• Before serving, let stand at room temperature for 5 minutes.
• Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately.

COFFEE FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Bring sugar, milk, 1 tsp. coffee granules and butter to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 5 min. (Do not stir.) Remove from heat.
• Add chocolate and remaining coffee granules; stir until chocolate is completely melted and mixture is well blended. Stir in nuts. Pour into prepared pan; spread to evenly cover bottom of pan.
• Let stand at room temperature 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

COFFEE FUDGE

Steps:

• In a small dish, stir the tablespoon of instant coffee into the hot water and mix to dissolve. Set aside.
• Stir together the white chocolate with sweetened condensed milk in a large microwave-safe mixing bowl. Add a pinch of salt, if desired.
• Heat at 70% power for 90 seconds. Then remove and stir. Heat for an additional 45 seconds at 70% power then let the bowl sit in the microwave for about 3 minutes. Remove the bowl and stir until all of the chocolate melts.
• Mix in the dissolved coffee.
• Pour the fudge into the prepared baking pan, spreading evenly.
• Refrigerate about 3 hours until firm. Cut into 25 squares.

CHUNKY FUDGE & COFFEE RIPPLE ICE CREAM

Steps:

• Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tip, below).
• In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil. Stir through the coffee granules then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
• At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).
• Layer the cold container with ice cream and spoonfuls of coffee sauce and fudge pieces. Freeze overnight and serve.

COFFEE SHOP FUDGE

Steps:

• Line an 8" square pan with foil. Butter the foil and set aside.
• Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes, stirring every minute; set aside.
• In a 2 quart microwave safe bowl, combine chocolate chips, milk, coffee, cinnamon, and salt.
• Microwave, uncovered, on high for 1 1/2 minutes, and stir until smooth.
• Stir in vanilla and pecans.
• Immediately spread into the prepared pan.
• Cover and refrigerate until firm, about 2 hours.
• Remove from pan; cut into 1" squares.
• Cover and store at room temperature.

COFFEE SHOP FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. , Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).