Thursday, December 8, 2011

Day 8: Cappuccino Fudge

Oh, fudge.




The only time of year I ever really think about fudge is when I'm on vacation. And they're selling it in the touristy candy shops. For like $2391/lb. 


And when I'm there, it sounds sooooo good. Like Igottahaveitrightnow. But it never quite lives up to the expectation. Sickeningly sweet, hard as a rock, you know how it goes.




I've never made homemade fudge before, but this Cappuccino Fudge is way better than any fudge I've had on vacation. It's very chocolatey, with just a hint of coffee flavor. The texture is spot-on, perfect to sink your teeth into.


I found the recipe over at Annie's Eats... I don't think I've ever found a recipe I didn't like over there. If you haven't checked out her site, you might want to do that soon. Just sayin'.




What a wonderful gift for a teacher this would make! (Hehe...) Or anybody else special in your life. Who wouldn't love a tin of homemade fudge?

Cappuccino Fudge


  • 7-oz. jar marshmallow cream
  • ½ cup sugar
  •  cup heavy whipping cream
  • ¼ cup butter
  • 1 teaspoon instant coffee powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 cups semisweet chocolate chips

Method

Line an 8-inch square baking pan with foil; set aside. In a 2-quart saucepan, combine marshmallow cream, sugar, heavy whipping cream, butter, coffee powder, cinnamon, and salt. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips until smooth. Pour into foil-lined pan. Cover and refrigerate at least 4 hours, until set. Remove from pan and cut into squares.

Notes

*Fudge does not need to be kept refrigerated.

Source: Annie's Eats

1 comments:

Running Girl said...

I love fudge! This recipe looks like something even I could make happen - thanks for posting. :-)

 
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