Mouth-watering recipe for Chocolate Espresso Fudge
Are you a fan of fudge? How about a fan of chocolate and espresso? Look no further! We have the perfect recipe for you. Introducing our decadent and delicious Chocolate Espresso Fudge recipe. With simple ingredients like chocolate chips, unsalted butter, cocoa powder, and instant espresso coffee powder, this recipe is easy to make but has an impressive taste that will impress anyone who tries it.
This fudge recipe is perfect for any occasion or event. Impress your party guests with this sophisticated treat or indulge in it as a personal guilty pleasure. The combination of rich dark chocolate with the bold flavor of espresso creates the ultimate indulgence that will leave you craving for more.
One of the best things about this recipe is its versatility. You can add your own twist to it by adding pecan halves, white chocolate chips, or even marshmallow cream to create your own unique flavor. Plus, it’s easy to store and makes for a great gift idea during the holiday season or special occasions.
So what are you waiting for? Gather your ingredients and follow our step-by-step guide and start creating your own Chocolate Espresso Fudge that will undoubtedly satisfy your sweet tooth cravings. Don’t hesitate to break out some original Murdick’s fudge bars from Mackinac Island alongside this chocolaty treat, and let yourself be swept away into indulgent dessert bliss.
Why You’ll Love This Recipe
There are very few things in life that provide as much satisfaction as biting into a rich and creamy piece of chocolate fudge. But have you ever tried adding espresso to the mix? This new twist on the classic treat is no ordinary chocolate fudge. It is a rich, decadent Chocolate Espresso Fudge that will tantalize your taste buds and make your senses come alive.
This recipe is perfect for coffee lovers who enjoy the subtle bitterness of espresso mixed with the sweetness of chocolate. The espresso adds a new depth of flavor that will make you fall in love with this classic dessert all over again. Whether it’s served at a dinner party or given as gifts to loved ones, this fudge recipe is bound to impress.
It’s also incredibly easy to make. Only simple ingredients such as chocolate chips, sweetened condensed milk, evaporated milk, and instant espresso coffee powder are needed. Just mix everything together and let it chill until it’s firm enough to cut, and voila! You have yourself a batch of delicious fudge!
But what makes this recipe even more special is its versatility. You can add in pecan halves, marshmallows or even swirls of white chocolate or dark chocolate to make it more exciting, giving it an extra layer of crunchiness or sweetness. Similarly, Vegan or vegetarian? No problem! This recipe can easily be adjusted by making substitutions like plant-based milk and opting for vegan chocolate chips.
Once you try this irresistibly creamy chocolate espresso fudge, your taste buds will be forever grateful. So go ahead and whip up a batch for yourself or a loved one- you won’t regret it!
Here’s what you need to make this chocolate espresso fudge recipe:
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 1/2 tbsp instant espresso powder
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter
- 2 cups chocolate chips
- 1/4 cup miniature marshmallows
- 2 tsp vanilla extract
- 1/2 tsp salt
- Pecan halves as toppings.
Most of the ingredients are just simple ones that you might already have in your pantry. Just make sure to double-check everything before getting started.
The Recipe How-To
Now, let’s move on to the most exciting part of this article: the recipe how-to. I’ll take you through this chocolate espresso fudge recipe step-by-step. Make sure you have all your ingredients ready to go!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- 2 cups of sugar
- 1/2 cup of unsweetened cocoa powder
- 1/4 cup of instant espresso coffee powder (preferably, espresso powder)
- A pinch of salt (about 1/2 tsp)
- 1 can of evaporated milk (12 oz or 354 mL)
- 1 can (14 oz or 396 mL) of sweetened condensed milk
- 1/2 cup (8 tbsp) of unsalted butter
- 3 cups of semisweet chocolate chips
Here are the steps to make this delicious and rich flavor chocolate espresso fudge:
First, line a 9-inch square baking pan with parchment paper, leaving enough overhang on the sides for easy removal later.
In a large saucepan over medium heat, combine the sugar, cocoa powder, salt, and instant espresso coffee powder until well combined.
Add the butter, evaporated milk, and sweetened condensed milk into the mixture.
Stirring constantly, melt the mixture over medium heat until everything is well combined.
Stir in the chocolate chips and continue stirring until they melt completely.
Remove from heat and let it cool down for about five minutes.
Pour the mixture into your prepared baking dish and spread it evenly around.
Allow it to set at room temperature until it cools down entirely before placing it in the fridge for an hour to finish setting.
Once it sets entirely, remove your fudge onto a cutting board using parchment paper overhang edges or flipping it upside down, then removing the parchment paper attached to the frame.
Cut your fudge into bite-size squares using a sharp knife before serving.
Congratulations! You have now created an addictive plateful of rich flavor that embodies a blend of coffee beans and chocolate bits –chocolate espresso fudge bars!
If you prefer variations in your original recipe, don’t forget to check out section five below!
Substitutions and Variations
Looking to mix up your chocolate espresso fudge recipe? Here are some substitutions and variations you can try:
– Nuts: Instead of pecan halves, try walnuts, almonds, or hazelnuts for a different flavor and texture.
– Milk type: You can use any type of milk you prefer instead of evaporated milk. Whole milk, half-and-half, or heavy cream will all work.
– Sweetness level: If you prefer a less sweet fudge, reduce the amount of granulated sugar in the recipe. Likewise, if want it sweeter, add a bit more.
– Espresso coffee powder: If you don’t have instant espresso coffee powder on hand, regular instant coffee will work; just keep in mind it won’t be as bold and rich as the espresso variation. Alternatively, make your own with freshly brewed espresso that has been cooled to room temperature.
– Marshmallows: Miniature marshmallows can be substituted with marshmallow cream or larger marshmallows cut into smaller pieces.
– White chocolate: Want to mix things up? Try adding some white chocolate chips to the recipe for a twist on traditional chocolate fudge.
– Vegan option: For a vegan-friendly version of this recipe, substitute sweetened condensed milk and evaporated milk with their non-dairy counterparts. Use vegan chocolate chips and leave out the butter or replace it with coconut oil.
Remember to experiment and have fun making this delicious chocolate espresso fudge recipe!
Serving and Pairing
This chocolate espresso fudge recipe is so decadent and delicious all on its own, but it pairs exceptionally well with a variety of desserts, hot drinks, and other treats.
First and foremost, you can serve this espresso fudge as a stand-alone dessert. Cut it into small squares and serve it on a platter or in individual serving dishes for a rich and indulgent treat. It’s perfect for satisfying that after-dinner sweet tooth without being too heavy.
Another great way to serve this fudge is to pair it with other desserts. Try serving it alongside a scoop of vanilla ice cream for a perfect sweet and creamy combination. Add some crunch to the mix with some pecan halves sprinkled on top or crushed candy canes during the holidays.
For those who love hot beverages, pair this espresso fudge with your favorite coffee or tea. It’s especially delicious alongside a hot cup of espresso, which will bring out the rich coffee flavor in the fudge. You can also crumble it over ice cream or use it as a garnish in coffee drinks.
If you’re looking for more unique pairing options, experiment with different types of chocolate! Dark chocolate lovers might enjoy serving the fudge alongside an equally-rich cocoa powder or double chocolate cake, while milk chocolate fans might prefer pairing it with a lighter white chocolate dessert.
No matter how you choose to enjoy this chocolate espresso fudge recipe, your taste buds are in for a treat. Its rich and indulgent flavors are sure to impress any dessert lovers!
Make-Ahead, Storing and Reheating
One of the great advantages of this chocolate espresso fudge recipe is that it can be made ahead of time and stored for future consumption. Once prepared, store the fudge in an airtight container at room temperature for up to two weeks. This is one dessert that will serve your future cravings.
If you plan on making a large batch and storing it, make sure to place a layer of parchment paper between each layer of fudge to prevent sticking.
To reheat the fudge, the best option is to use a microwave. Place a few pieces of the fudge on a microwave-safe dish and heat for 10-15 seconds, rotating halfway through until warmed through. You can also reheat the fudge on low heat on top of the stove in a saucepan filled with water or in a double boiler. Just be careful not to overheat as it will affect the texture and quality of the fudge.
Another option is to freeze the prepared fudge for later use. Wrap tightly with plastic wrap and store in an airtight freezer-safe container for up to three months. To thaw, simply remove from the freezer and let sit at room temperature for about 30 minutes.
Whether you are creating this recipe for immediate consumption or saving it for later, you are sure to enjoy a delicious treat every time you savor this chocolate espresso fudge recipe.
Tips for Perfect Results
To make this chocolate espresso fudge recipe even more enjoyable, take note of these tips to guarantee perfect results.
The first thing to consider when making fudge is to have patience. It can take some time for it to set properly. So, resist the temptation of cutting it into squares right after you put it in the fridge. Wait at least 2 hours for it to harden completely.
Another essential tip is to use a double boiler or create your own by placing a bowl over a pot of simmering water. This way, you won’t burn the chocolate when melting it as it will receive a gentle heat.
You also need to keep an eye on the sugar temperature while cooking it. Make sure you’re stirring constantly and reaching 238°F before taking it off the heat.
When combining ingredients, mix slowly and gradually add one ingredient at a time. Take your time; don’t rush through the process, and once each ingredient is incorporated, keep stirring for at least one minute.
If you’re adding nuts, like pecan halves, be aware that they should be added only once everything else is combined to avoid them sinking at the bottom of your fudge.
Lastly, get creative with any additional toppings or decorations. You can add marshmallow cream, white chocolate drizzle or even sprinkle crushed espresso coffee over the fudge bars.
With these straightforward tips outlined above, you’ll make a perfect chocolate espresso fudge that everyone will love!
In conclusion, this Chocolate Espresso Fudge recipe is the perfect blend of rich chocolate and bold espresso flavors that you won’t be able to resist. With simple ingredients and easy to follow instructions, you can impress your friends and family with your homemade fudge skills. Whether it’s for a special occasion or just a sweet treat for yourself, this fudge recipe is sure to satisfy your cravings. Plus, with the option for substitutions and variations, you can customize it to your liking. So what are you waiting for? Grab those ingredients and get started on creating your own batch of delicious chocolate espresso fudge. You won’t regret it!
Chocolate Espresso Fudge Recipe
- 16 ounces semisweet chocolate, chopped
- 3 cups miniature marshmallows
- 3 tablespoons instant espresso coffee powder
- 2 cups sugar
- 1 (12 ounce) can evaporated milk
- 1/2 cup unsalted butter, cut up
- 2 cups toasted pecan halves, coarsely chopped
- 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.
- 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!
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John has been working in the coffee industry for over five years, having started out as a barista in the bustling city of Los Angeles. He fell in love with the craft and set out to expand his knowledge and understanding of coffee. He has traveled all over the world, visiting coffee farms and learning from the best in the industry. His mission is to share his love of coffee and its unique flavors with others, and The Drive Coffee Bar is his way of doing that.