Best 12 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°).

COFFEE AND FUDGE SEMIFREDDO

Steps:

• Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
• In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
• Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
• Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
• Before serving, let stand at room temperature for 5 minutes.
• Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately.

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.

COFFEE ICE CREAM FUDGE CAKE

Steps:

• To make fudge sauce, combine heavy cream and corn syrup in heavy saucepan. Bring to a boil, remove from heat, add chocolate and whisk until smooth. Refrigerate until cool, about 45 minutes.
• To make ice cream cake, preheat oven to 350 degrees F (175 degrees C). Finely grind graham crackers and almonds in food processor or blender. Stir in sugar. Add butter and process until moist crumbs form. Press mixture into bottom and sides of 9 inch spring form pan. Bake until golden, about 12 minutes. Allow to cool, then spread 2 cups softened ice cream over crust. Spoon 3/4 cup fudge sauce over ice cream. Freeze until set, then repeat layering. Cover and freeze 8 hours or overnight. Refrigerate remaining fudge sauce.
• The next day, preheat the oven broiler. Warm the remaining fudge sauce in the microwave or a small saucepan. Place the cake pan on a cookie sheet. Spread the marshmallow creme over cake and sprinkle miniature marshmallows on top. Place under broiler until marshmallows are deep brown. Loosen cake with knife and remove sides of pan. Serve immediately with warmed fudge sauce.

FROZEN COFFEE-FUDGE TORTE WITH VANILLA CARAMEL SAUCE

Steps:

• For Vanilla Caramel Sauce:
• Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and butter melts, about 3 minutes. Increase heat to medium-high. Boil sauce without stirring until thick enough to coat spoon or attach candy thermometer and boil until thermometer registers 224°F, about 7 minutes. Strain sauce into medium bowl. (Can be made 1 week ahead. Cool, cover, and chill. Rewarm before using.)
• For Fudge Sauce:
• Bring cream and corn syrup to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate, espresso powder, and cinnamon. Whisk until chocolate melts and sauce is smooth. Cool.
• For Crust and Filling:
• Preheat oven to 350°F. Finely grind first 4 ingredients in processor. Add warm butter. Using on/off turns, blend just until crumbs are evenly moist. Firmly press half of crust mixture (about 3 cups) over bottom of 10-inch springform pan; press remaining crumb mixture up sides of pan. Freeze crust 10 minutes. Bake crust until slightly golden, about 14 minutes. Cool crust completely.
• Spread 1/3 of ice cream (about 1 2/3 cups) evenly over bottom of crust. Spread 1 cup fudge sauce over. Freeze 10 minutes. Spread 1/3 of ice cream, then 1 cup fudge sauce over. Freeze 10 minutes. Spread remaining ice cream over. Drizzle with remaining fudge sauce. Freeze torte until firm, about 2 hours. (Can be made 2 days ahead. Cover and keep frozen.)
• Let torte stand 10 minutes at room temperature. Cut around pan sides to loosen. Remove pan sides. Cut torte into wedges. Serve with warm vanilla caramel sauce.

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...

MEXICAN COFFEE FUDGE

Steps:

• 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.

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.

COFFEE FUDGE (OR VANILLA OR WHATEVER YOU WANT)

Steps:

• Pour the milk into a medium heavy-based saucepan, with a sugar thermometer attached, and bring slowly to the boil.
• Add the sugar and butter. Heat slowly, stirring continuously, until the sugar dissolves and the butter melts. Bring to the boil, cover and boil for 2 minutes.
• Uncover and continue to boil steadily, stirring occasionally, for 15 - 20 minutes, until the temperature reaches the soft ball stage 116°C (235-240°F), when a little of the mixture, dropped into a cup of cold water, forms a soft ball when rolled between finger and thumb.
• Remove from the heat. Stir in the coffee flavoring (nuts if adding) and leave to cool for 5 minutes.
• Beat the fudge until it just begins to lose its gloss and is thick.
• Transfer to a greased 7 inch square tin.
• Mark into 50 squares when almost set.
• When firm and set, cut along the marked lines.
• Store in an airtight container.

COFFEE-ORANGE FUDGE CAKE

Steps:

• 1. Grease and flour a 10-inch fluted tube pan. Heat oven to 350°.
• 2. In large mixer bowl combine cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel, and cinnamon. Beat with an electric mixer on low speed until blended, Scraping sides of bowl constantly. Beat on medium speed for 4 minutes. Stir in chocolate chips.
• 3. Pour into prepared pan. Bake in 350° oven for 50-60 minutes or until a toothpick inserted near the center comes out clean.
• 4. Cool on wire rack 10 minutes. Remove from pan, and cool on rack. Sprinkle with powdered sugar, if desired.
• 5. To make this a gluten free recipe, use a good quality 2 layer gluten-free chocolate cake mix, and make sure the ingredients used are also gluten free. There are GF substitute ingredients for every item in this recipe. I hope you like it. Something different and rich, and people do not know it is GF unless you tell them!

COFFEE FUDGE RECIPE - (4.3/5)

Steps:

• Dissolve the coffee in 5 tablespoons boiling water and put in a deep, heavy pan with the sugar, milk, butter and glucose. Stir the mixture over a low heat until the sugar is completely dissolved; brush any sugar crystals down from the side of the pan with a brush dipped in boiled water. Bring to the boil and boil for about 10 minutes until the mixture reaches 115°C on a sugar thermometer (or until a teaspoon of the mixture dropped into cold water forms a soft ball). Take the pan off the heat, and beat the fudge with a wooden spoon until thick and it’s cooled to 100°C (about 2-3 minutes). Pour into the tin and spread evenly. Leave to set, and then cut into squares.