Best 2 Espresso Chocolate Fudge Recipes

Calling all chocolate lovers! Get ready to indulge in the ultimate sweet treat with our guide to making the most delectable espresso chocolate fudge. This decadent dessert combines the rich, complex flavor of espresso with the smooth, velvety texture of chocolate fudge, creating an explosion of flavors in every bite. Whether you're a seasoned baker looking to expand your dessert repertoire or a novice home cook craving a special treat, this article will provide you with step-by-step instructions, essential tips, and a curated selection of the most beloved espresso chocolate fudge recipes. Prepare your taste buds for an exquisite experience as we embark on a culinary journey to create the perfect espresso chocolate fudge that will satisfy your sweet cravings and impress your friends and family.

Let's cook with our recipes!

ESPRESSO-CHOCOLATE FUDGE

Espresso-Chocolate Fudge image

Categories Candy Coffee Chocolate Dessert Winter Edible Gift Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 30 pieces

Number Of Ingredients 12

Ingredients

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract
1/2 cup water
2 tablespoons instant espresso powder
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
2 ounces good-quality white chocolate (such as Lindt or Baker's)
30 espresso beans

Steps:

Line 8-inch square glass baking dish with aluminum foil, overlapping sides. Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate and vanilla extract in medium bowl. Mix water and espresso powder in heavy large saucepan until espresso powder dissolves. Add sugar, sweetened condensed milk, whipping cream and unsalted butter and stir over medium heat until sugar dissolves, brushing down sides of pan occasionally with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-heat and stir constantly but slowly with wooden spoon until candy thermometer registers 234°F, about 12 minutes.
Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes. Transfer the fudge mixture to prepared baking dish. Smooth top of fudge in pan with rubber spatula. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.
Using aluminum foil as aid, lift fudge from pan. Trim edges of fudge. Cut into 30 pieces. Melt white chocolate in top of double boiler over simmering water. Using fork, drizzle white chocolate decoratively over fudge. Press 1 espresso bean onto top of each piece of fudge. Place fudge in candy cups. Refrigerate fudge until white chocolate sets, about 20 minutes. (Fudge can be prepared week ahead. Store in airtight container in refrigerator. Bring fudge to room temperature before serving.)

CHOCOLATE ESPRESSO FUDGE

Chocolate Espresso Fudge image

The taste of espresso coffee combined with creamy rich chocolate and crunchy toasted pecans-are you hungry yet?

Provided by Sharon123

Categories Candy

Time 20m

Yield 64 pieces

Number Of Ingredients 7

Ingredients

16 ounces semisweet chocolate, chopped
3 cups miniature marshmallows
3 tablespoons instant espresso coffee powder
2 cups sugar
1 (12 ounce) can evaporated milk
1/2 cup unsalted butter, cut up
2 cups toasted pecan halves, coarsely chopped

Steps:

Line a 8" square pan with foil; spray with nonstick cooking spray. Place chocolate, marshmallows and espresso coffee powder in a large bowl. In a heavy large saucepan, stir together sugar, evaporated milk and butter. Bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.
Now pour hot milk mixture over the chocolate mixture. Stir gently until combined with a clean spoon. Let stand 3-4 minutes until marshmallows are soft; stir until smooth. Stir in the pecans. Pour into the square pan. Refrigerate 3-4 hours or until firm. Cover tightly and store in the fridge up to 3 weeks.
Note:.
To toast the pecan halves, place on a baking sheet; bake at 350*F. for 6-8 minutes or until slightly darker in color. Cool and enjoy!

Tips:

Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate with a cocoa content of at least 50% is ideal.
Make sure the butter and chocolate are at room temperature before you start cooking. This will help them to melt smoothly and evenly.
Don't overcook the fudge. It should be cooked just until it reaches a temperature of 235 degrees Fahrenheit (113 degrees Celsius).
If you want a richer flavor, you can add a tablespoon of espresso powder to the fudge mixture.
For a creamier fudge, you can add a tablespoon of heavy cream to the fudge mixture.
If you want a fudgier texture, you can add a tablespoon of corn syrup to the fudge mixture.
Store the fudge in an airtight container in the refrigerator for up to two weeks.

Conclusion:

Espresso chocolate fudge is a delicious and easy-to-make treat that is perfect for any occasion. With its rich chocolate flavor and smooth, creamy texture, this fudge is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give espresso chocolate fudge a try. You won't be disappointed!