Serious Coffee Fudge Food

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.

CREAMY COFFEE FUDGE

Steps:

• Stir the coffee into the fresh milk until mixed thoroughly then pour into a large non-stick saucepan with the remaining ingredients except the coffee liqueur (if using). Melt everything together over a low heat, stirring until the sugar dissolves.
• Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice-cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.
• Remove the fudge from the heat and leave to cool for 5 minutes. Add the coffee liqueur if using and mix thoroughly.
• Beat the mixture until it just loses its shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken, the crumblier the final fudge will be. If you like it smooth - beat it only until it comes away from the sides of the pan, so its thick enough to still just about pour into a tin.
• Press into the prepared tin with the back of a spoon and leave to set before cutting into squares. The fudge will keep for up to 2 weeks in an airtight container at room temperature.

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 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°).

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.

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.

SERIOUS COFFEE FUDGE

Steps:

• Stir sugar, coffee, butter, salt and cream of tarter over low heat until sugar is dissolved, then boil quickly, stirring constantly to the soft ball stage (when syrup can be gathered up in the fingers into a soft ball that will almost shape).
• Remove from heat and cool slightly.
• Add almond extract and beat until candy begins to harden.
• Add pecans and pour candy onto an oiled platter.
• Cut into squares and let harden. Enjoy!

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.