Creamy Coffee Fudge Recipes

COFFEE SHOP FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. , Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).

BAILEY'S IRISH COFFEE CREAM FUDGE

Steps:

• In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved.
• In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 minutes
• Remove from heat and stir in chips and vanilla extract. Stir for approximately 3-4 minutes until smooth. Pour into a foil lined 8x8" pan. Chill to set.

COFFEE CREAMER CHOCOLATE FUDGE

Steps:

• 1. In an 8 inch square dish or pan insert a piece of foil that hangs over ends of pan for easy lifting out of pan, and butter or spray foil well. --- Combine the butter, sugar and coffee creamer in a medium heavy bottomed saucepan. Cook over medium heat, stirring occasionally to 248^ on a candy thermometer.
• 2. Remove from heat; stir in the chocolate chips, marshmallow fluff, salt and vanilla. Mix well and pour into prepared pan (8x8-inch). Let cool completely before cutting. I let mine set overnight..only because it was late when I made it!
• 3. Note: Remember if you change up the flavor of the creamer you need to add flavor to compliment it..such as mocha creamer, add a bit of instant coffee powder(1/2 to 1 teaspoon) etc...

BAILEYS IRISH COFFEE CREAM FUDGE

Steps:

• 1. In a small bowl, combine Baileys and coffee crystals. Microwave on high for 10 seconds or until melted and dissolved.
• 2. In a medium saucepan, over medium heat, melt butter, evaporated milk, sugar, and marshmallow cream.
• 3. Slowly add the Baileys coffee mixture; stir well.
• 4. Boil for 5 mins.
• 5. Remove from heat. Stir in chips and vanilla extract. Stir for approx. 3-4 mins until smooth.
• 6. Pour into a foil lined 8x8" pan. Chill to set.

IRISH CREAM COFFEE FUDGE

Steps:

• In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee.
• In a large pan or Dutch oven, on medium heat, melt the butter, add sugar, evaporated milk, Irish Cream and coffee mixture, marshmallow creme, then mix well.
• Bring to a full boil, stirring constantly, for 5 minutes.
• Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly.
• Stir in the vanilla, then the hazelnuts until mixed well.
• Pour into a greased 8-inch square pan and spread evenly.
• Chill until just set but still easy to cut, cut into 1-inch squares.