Mexican Coffee Fudge

Annacia's Note:

Coffee, cinnamon and chocolate. Enough said!

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 2 1/2 teaspoons instant espresso powder
• 1/2 teaspoon ground cinnamon (or more if you like)
• 1 cup whole milk
• 3 cups granulated sugar
• 1/2 cup unsalted butter, cubed
• 4 ounces unsweetened chocolate, finely chopped

Directions:

1. Butter an 8" square baking dish and set aside.
2. Dissolve the instant espresso powder and cinnamon in 3 teaspoons of hot water. Stir until a paste forms, and set aside.
3. In a saucepan, heat milk, sugar, butter and chocolate over a medium heat until it reaches a boil. Do not stir or scrape down sides.
4. Lower heat, add a candy thermometer and heat (without stirring) until mixture reaches softball stage (238°F).
5. Remove from heat; allow to cool to 110°F, then with a rubber spatula scrape in espresso mixture. In an electric mixer, using paddle attachment, beat mixture until it loses its gloss and thickens.
6. Spread fudge evenly into prepared 8" square pan. Let cool for 20 minutes, then cut into 12 pieces.

Reviews

[awalde]

Pretty and yummy!
I prepared the half potiion, topped with sugar pearls, made smaller bites (30 of them) and placed on the table for my family.
It's very easy and can make a wonderful present for your friends.
Thanks a lot for posting for us!

[2Bleu]

Excellent fudge recipe! We used semi-sweet chocolate morsels and microwaved them (saving pots and calories without the addition of sugar and butter), then added that to the espresso/cinnamon mixture. We placed the bar into the freezer for a quicker set time and now we have to go make more, it's all gone! Thanks Annacia, for another keeper recipe!