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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Coffee, cinnamon and chocolate. Enough said! Ingredients:
2 1/2 teaspoons instant espresso powder |
1/2 teaspoon ground cinnamon (or more if you like) |
1 cup whole milk |
3 cups granulated sugar |
1/2 cup unsalted butter, cubed |
4 ounces unsweetened chocolate, finely chopped |
Directions:
1. Butter an 8 square baking dish and set aside.
2. Dissolve the instant espresso powder and cinnamon in 3 teaspoons of hot water. Stir until a paste forms, and set aside.
3. 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.
4. Lower heat, add a candy thermometer and heat (without stirring) until mixture reaches softball stage (238°F).
5. 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.
6. Spread fudge evenly into prepared 8 square pan. Let cool for 20 minutes, then cut into 12 pieces.
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