Chocolate fudge
Here’s my hostess gift for future dinners! For variations on the recipe, see the Tips & Tricks section..
I love the hint of coffee that’s just strong enough to make your taste buds happy. It’ll be the highlight of the evening when you leave this little crowd-pleasing classic on the table. But be careful, it won’t last long! 🙂
Particularities
- ServesYields 36 bites
- Prep time10 min
- Cook time5 min
- Timeout3 hours
- FreezingFreezes well
Ingredients
- 2 tablespoons butter
- 1 1/4 cup (1 can) sweetened condensed milk
- 2 teaspoons instant coffee
- 1 lb 70% dark chocolate chips
- 3/4 cup roasted pecans, roughly chopped
Steps
- Line an 8-inch x 9-inch baking pan with plastic wrap.
- In a large bowl, combine the butter, sweetened condensed milk, and instant coffee.
- Mix well and heat in the microwave for a few seconds or until the butter is melted.
- Add the chocolate and mix well. Heat in the microwave in 30-second intervals, stirring in between, until the chocolate is melted.
- Add the pecans, mix well, and pour immediately into the pan.
- Let cool at room temperature or in the refrigerator for 3 hours. Cut into squares and keep in airtight containers at room temperature.
Tips & tricks
TO STORE:
The fudge will keep for up to 2 months in the freezer or 2 weeks in an airtight container.
TO CUT PERFECT SQUARES:
Put the fudge in the freezer for 10–15 minutes before cutting so the squares keep their shape.
VARIATIONS:
Try replacing the coffee with:
1 tsp vanilla extract
1/4 tsp almond extract
Zest of 1/2 orange
1/2 tsp chili flakes
Try replacing the pecans with:
Equal quantity of macadamia nuts (or other nuts of your choice)
Equal quantity of cranberries
1/2 cup white chocolate chips
