Mexican Coffee Fudge

Recipe by Annacia
READY IN: 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter an 8" square baking dish and set aside.
  • Dissolve the instant espresso powder and cinnamon in 3 teaspoons of hot water. Stir until a paste forms, and set aside.
  • 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.
  • Lower heat, add a candy thermometer and heat (without stirring) until mixture reaches softball stage (238°F).
  • 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.
  • Spread fudge evenly into prepared 8" square pan. Let cool for 20 minutes, then cut into 12 pieces.
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