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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Espresso granules have abundant flavor that mellows with hazelnuts and chocolate cookie crumbs. This recipe is so rich you'll want to cut it into tiny squares. Ingredients:
15 chocolate wafer cookies |
1/4 cup instant espresso granules, divided |
1 1/2 cups sugar |
1/2 cup butter or margarine |
1 (5-ounce) can evaporated milk |
8 ounces vanilla-flavored candy coating, chopped |
1 (7-ounce) jar marshmallow cream |
1/2 cup chopped hazelnuts |
1 teaspoon vanilla extract |
Directions:
1. Position knife blade in food processor bowl. Add cookies and 2 tablespoons espresso granules; process until mixture resembles fine crumbs. Set aside.
2. Line a 13 x 9 x 2 pan with a large sheet of aluminum foil, allowing foil to extend 1 beyond ends of pan. Butter the foil and set aside.
3. Combine remaining 2 tablespoons espresso granules, sugar, 1/2 cup butter, and milk in a large saucepan. Cook over low heat until sugar and espresso granules dissolve, stirring occasionally. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234°. Remove from heat.
4. Add candy coating and marshmallow cream, stirring until candy coating melts. Stir in hazelnuts and vanilla. Gently fold in reserved cookie crumb mixture, creating a speckled effect.
5. Spread mixture into prepared pan. Let cool completely. Carefully lift foil out of pan. Cut fudge into small squares.
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