Chocolate fudge

Chocolate fudge
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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! 🙂

  • ServesYields 36 bites
  • Prep time10 min
  • Cook time5 min
  • Timeout3 hours
  • FreezingFreezes well

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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

  1. Line an 8-inch x 9-inch baking pan with plastic wrap.
  2. In a large bowl, combine the butter, sweetened condensed milk, and instant coffee.
  3. Mix well and heat in the microwave for a few seconds or until the butter is melted.
  4. Add the chocolate and mix well. Heat in the microwave in 30-second intervals, stirring in between, until the chocolate is melted.
  5. Add the pecans, mix well, and pour immediately into the pan.
  6. 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

Recipe published on August 19, 2018