ESPRESSO FUDGIES
Need a little something special to serve at the end of a fine dinner? A little espresso and a little fudge bake themselves into sweet little packages.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
- In medium bowl, mix all Espresso Fudge Filling ingredients. Spoon about 2 teaspoons filling into each cup.
- Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
- Meanwhile, in medium bowl, mix all Espresso Frosting ingredients until smooth and spreadable. Spread cooled fudgies with frosting. Top with espresso beans.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 40 mg
ESPRESSO TOFFEE FUDGE
Steps:
- Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
- Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.
ESPRESSO FUDGIES
A little espresso and a little fudge bake themselves into sweet little packages. Perfect for a little dessert after dinner. These little gems are baked in paper baking cups.
Provided by Vseward Chef-V
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
- In medium bowl, mix all Espresso Fudge Filling ingredients. Spoon about 2 teaspoons filling into each cup.
- Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
- Meanwhile, in medium bowl, mix all Espresso Frosting ingredients until smooth and spreadable. Spread cooled fudgies with frosting. Top with espresso beans.
Nutrition Facts : Calories 133.2, Fat 5.6, SaturatedFat 3.4, Cholesterol 22.9, Sodium 41.4, Carbohydrate 20.8, Fiber 0.7, Sugar 16.6, Protein 1.3
ESPRESSO-CHOCOLATE FUDGE
Categories Candy Coffee Chocolate Dessert Winter Edible Gift Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 30 pieces
Number Of Ingredients 12
Steps:
- Line 8-inch square glass baking dish with aluminum foil, overlapping sides. Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate and vanilla extract in medium bowl. Mix water and espresso powder in heavy large saucepan until espresso powder dissolves. Add sugar, sweetened condensed milk, whipping cream and unsalted butter and stir over medium heat until sugar dissolves, brushing down sides of pan occasionally with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-heat and stir constantly but slowly with wooden spoon until candy thermometer registers 234°F, about 12 minutes.
- Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes. Transfer the fudge mixture to prepared baking dish. Smooth top of fudge in pan with rubber spatula. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.
- Using aluminum foil as aid, lift fudge from pan. Trim edges of fudge. Cut into 30 pieces. Melt white chocolate in top of double boiler over simmering water. Using fork, drizzle white chocolate decoratively over fudge. Press 1 espresso bean onto top of each piece of fudge. Place fudge in candy cups. Refrigerate fudge until white chocolate sets, about 20 minutes. (Fudge can be prepared week ahead. Store in airtight container in refrigerator. Bring fudge to room temperature before serving.)
FUDGE BROWNIES WITH ESPRESSO FROSTING
Provided by Food Network
Time 30m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Coat the bottom of a 13 x 9 baking pan with non-stick spray and set aside. In large bowl, combine the brownie mix with the oil, water, eggs, and espresso. Stir vigorously with a wooden spoon until well combined. Fold in the chips into the batter. Spread the brownie batter in the greased pan and bake for 30 minutes. Remove from oven and allow to cool completely.
- To make the frosting: Combine the cream cheese frosting and espresso in a bowl and stir with a wooden spoon until smooth. Spread the frosting over the cooled brownies, chill until set, and cut into squares. Serve with coffee ice cream and/or chocolate covered espresso beans.
CHOCOLATE ESPRESSO FUDGE CAKE
A smooth glaze sheathes discs of devil's food cake and coffee-flavored ganache. The chocolate espresso fudge sauce echoes the coffee flavor in the ganache, and all is harmony on land and sea.
Provided by elly9812
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Make the devil's food cake: Position a rack in the center of the oven and preheat to 350 degrees F.
- Butter the bottom and sides o f a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. Lightly dust the sides of the pan with flour and tap out the excess.
- In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. Using the paddle attachment, blend the dry ingredients on low speed, until combined.
- Add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal.
- At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 minutes.
- Beat in the eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition.
- Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer.
- Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center.
- Run the tip of a knife around the edges of the pan. Invert the cake on to a wire rack. Carefully peel off the paper and cool the cake completely.
- Make the chocolate espresso whipped garlache:
- In a small cup, stir the espresso powder into the hot water until dissolved; set aside
- Place the chocolate in a medium bowl: set aside.
- In a small, heavy saucepan, combine the heavy cream and espresso mixture. Bring to a gentle boil.
- Remove from heat and pour the mixture over the chocolate. Allow the mixt ure to stand for 1 minute to melt the chocolate. Gently whisk until smooth.
- Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened.
- Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. Do not overbeat the ganache or it will become grainy.
- Assemble the cakes: Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold.
- Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top.
- With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hours.
- Make the glaze: Place the chocolate in a medium bowl.
- In a small saucepan, bring the cream and corn syrup to a gentle boil.
- Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Gently whisk until smooth.
- Cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
- Make the chocolate espresso fudge sauce: In a medium saucepan, stir together the cocoa, espresso powder and sugar.
- Slowly whisk in the milk and cream.
- Stir in the corn syrup. Cook over medium heat, stirring constantly until the sugar is completely dissolved.
- Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil.
- Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth.
- Stir in the butter and vanilla.
- Unmold and glaze the cakes: Remove the molds from the freezer.
- Gently heat the side of each mold using a portable hair dryer or a hot, damp towel. Carefully slide off each mold.
- Place the cakes on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 minutes.
- Remove the plastic wrap from the glaze and gently whisk until smooth.
- Remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
- Place a spoonful of chocolate espresso fudge sauce on a dessert plate. Place a cake on top of the sauce; garnish with a candied violet, if desired.
- Repeat with the remaining cakes.
Nutrition Facts : Calories 1255.6, Fat 97.2, SaturatedFat 59.9, Cholesterol 278.3, Sodium 234.5, Carbohydrate 109.1, Fiber 13.6, Sugar 50.9, Protein 17.1
CHOCOLATE ESPRESSO FUDGE
The taste of espresso coffee combined with creamy rich chocolate and crunchy toasted pecans-are you hungry yet?
Provided by Sharon123
Categories Candy
Time 20m
Yield 64 pieces
Number Of Ingredients 7
Steps:
- Line a 8" square pan with foil; spray with nonstick cooking spray. Place chocolate, marshmallows and espresso coffee powder in a large bowl. In a heavy large saucepan, stir together sugar, evaporated milk and butter. Bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.
- Now pour hot milk mixture over the chocolate mixture. Stir gently until combined with a clean spoon. Let stand 3-4 minutes until marshmallows are soft; stir until smooth. Stir in the pecans. Pour into the square pan. Refrigerate 3-4 hours or until firm. Cover tightly and store in the fridge up to 3 weeks.
- Note:.
- To toast the pecan halves, place on a baking sheet; bake at 350*F. for 6-8 minutes or until slightly darker in color. Cool and enjoy!
CHOCOLATE ESPRESSO FUDGE
Like Coffee?? Chocolate?? Then you will love this Fudge. I thought I'd try adding some extra's to a chocolate fudge that I had made and it has became a hit on my Christmas trays.
Provided by Trena
Categories Candy
Time 20m
Yield 1 9x13 pan, 117 serving(s)
Number Of Ingredients 9
Steps:
- Lightly coat a 9x13 inch pan with non stick cooking spray.
- In large pan combine sugar, margarine, and evaporated milk.
- Bring to a boil stirring constantly over medium heat until candy thermometer reaches 230-235*.
- Remove from heat; add marshmallow creme and chocolate chips; blend until smooth.
- Stir in vanilla.
- In a small cup or bowl, mix Instant Espresso and hot water together until dissolved, and add to mixture.
- Stir in ground coffee.
- Pour into prepared pan, cool at room temperature.
- Cut into bite size pieces,.
Nutrition Facts : Calories 38, Fat 1.1, SaturatedFat 0.5, Cholesterol 0.4, Sodium 7.7, Carbohydrate 7.2, Fiber 0.1, Sugar 6.2, Protein 0.2
ESPRESSO TOFFEE FUDGE
Make and share this Espresso Toffee Fudge recipe from Food.com.
Provided by Mom2Rose
Categories Candy
Time 4h10m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 7
Steps:
- Lightly coat 9x13 inch baking pan with butter-flavored cooking spray.
- In large saucepan over medium heat, combine butter, sugar, evaporated milk and espresso powder.
- Bring to a rolling boil for 10 minutes, stirring constantly.
- Remove from heat and add chocolate chips and marshmallows.
- Stir until melted and completely incorporated.
- Pour into prepared pan.
- Sprinkle toffee bits over top and press lightly into fudge.
- Cool in the refrigerator until set, about 3-4 hours.
- Cut into bite-sized squares to serve.
More about "espresso fudgies food"
ESPRESSO FUDGE – MILDLY MEANDERING
From mildlymeandering.com
4.5/5 (38)Category No BakeCuisine AmericanTotal Time 3 hrs 10 mins
- In a medium saucepan over medium heat, combine all ingredients. Stir continuously until chocolate chips are fully melted.
ESPRESSO FUDGE - MOM MAKES DINNER
From mommakesdinner.com
ESPRESSO TOFFEE FUDGE RECIPE - FOOD FANATIC
From foodfanatic.com
WESTERN FAMILY - SIGNATURE ESPRESSO ALMOND …
From saveonfoods.com
EASY ESPRESSO FUDGE RECIPE - PILLSBURY.COM
From pillsbury.com
ESPRESSO FUDGIES | RECIPE | FUDGE, MINI DESSERTS, BAKING - PINTEREST
From pinterest.com
COFFEE & ESPRESSO MAKERS | COSTCO
From costco.ca
BEST ESPRESSO FUDGE BROWNIES - RECIPE WINNERS
From recipewinners.com
MENU - FAANGTHAI.COM
ESPRESSO CHOCOLATE FUDGE COOKIES - BAKER BY NATURE
From bakerbynature.com
INSPIRED CRAVINGS VEGAN BAKERY
From inspiredcravings.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
MCCAFE® COFFEES: COFFEE MENU & ESPRESSO DRINKS | MCDONALD'S
From mcdonalds.com
FUDGY ESPRESSO BROWNIES | COFFEE BROWNIES | MY CRAZY GOOD LIFE
From mycrazygoodlife.com
WOULD YOU TRY A PARMESAN ESPRESSO MARTINI, TIKTOK'S LATEST TREND?
From rte.ie
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love