Best Coffee Kissed Vanilla Latte Fudge Bites Recipes

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COFFEE FUDGE



coffee fudge image

Delicious, easy 3-ingredient coffee fudge recipe with white chocolate.

Provided by Meaghan

Categories     Dessert

Time 3h12m

Number Of Ingredients 5

2 2/3 cups white chocolate chips (16 ounces (see notes))
14 ounce can sweetened condensed milk
pinch salt (optional)
1 tablespoon instant coffee
1 1/2 teaspoons hot water

Steps:

  • In a small dish, stir the tablespoon of instant coffee into the hot water and mix to dissolve. Set aside.
  • Stir together the white chocolate with sweetened condensed milk in a large microwave-safe mixing bowl. Add a pinch of salt, if desired.
  • Heat at 70% power for 90 seconds. Then remove and stir. Heat for an additional 45 seconds at 70% power then let the bowl sit in the microwave for about 3 minutes. Remove the bowl and stir until all of the chocolate melts.
  • Mix in the dissolved coffee.
  • Pour the fudge into the prepared baking pan, spreading evenly.
  • Refrigerate about 3 hours until firm. Cut into 25 squares.

Nutrition Facts : Calories 140 kcal, ServingSize 1 serving

COFFEE SHOP FUDGE



Coffee Shop Fudge image

This coffee fudge recipe is one that my son, Jackson, and I worked on together. After several efforts, we decided this version was a winner. It is smooth, creamy and has an irresistible crunch from pecans. The coffee and cinnamon blend nicely to provide subtle flavor. -Beth Osborne Skinner, Bristol, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 pounds (64 pieces).

Number Of Ingredients 7

1 cup chopped pecans
3 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons strong brewed coffee, room temperature
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla extract

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°).

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

VANILLA FUDGE LATTE



Vanilla Fudge Latte image

Make and share this Vanilla Fudge Latte recipe from Food.com.

Provided by Mandy

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 5

10 ml vanilla-flavored syrup
10 ml swiss chocolate syrup
10 ml macadamia syrup
1/4-1/3 cup freshly brewed espresso
steamed milk

Steps:

  • Combine syrups & coffee in a large mug, top with steamed milk & serve.

Nutrition Facts : Calories 45.5, Fat 1.2, SaturatedFat 0.6, Cholesterol 0.2, Sodium 52.2, Carbohydrate 8, Fiber 0.3, Sugar 4.2, Protein 0.7

COFFEE FUDGE (OR VANILLA OR WHATEVER YOU WANT)



Coffee Fudge (Or Vanilla or Whatever You Want) image

Simple, straightforward, tasty nuggets of goodness. Just by changing the coffee to vanilla or some other extract you can make something new.

Provided by Ambervim

Categories     Candy

Time 1h10m

Yield 50 Pieces

Number Of Ingredients 6

8 ounces fresh milk
4 ounces sugar
4 ounces butter
3 tablespoons coffee extract (3 tsp instant coffee & 3 tbs hot water if you don't have the essence)
walnuts, pecans or almonds
vanilla, -omit coffee an add vanilla extract instead (or another flavor)

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.

EASY FUDGE BITES



Easy Fudge Bites image

These melt-in-your-mouth morsels are dainty dynamos. Making the fudge-a mix of marshmallows, chocolate, and milk-is literally a flash in a pan. Then, simply form them into balls and roll in snazzy toppings like freeze-dried raspberries, pistachios, toasted walnuts, and peppermints.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Yield Makes 5 dozen

Number Of Ingredients 9

Vegetable-oil cooking spray, for pan
4 tablespoons unsalted butter
3 packed cups mini marshmallows, or cut-up regular marshmallows (6 ounces)
1 1/2 cups sugar
1/2 cup whole milk
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
1 cup pulverized peppermint candies; or finely chopped toasted walnuts; or finely chopped pistachios; or ground freeze-dried raspberries (or a combination of all four)

Steps:

  • Lightly spray a 9-by-9-inch cake pan with cooking spray. Line with 2 crisscrossed pieces of parchment, leaving a 2-inch overhang. Spray parchment. In a saucepan, combine butter, marshmallows, sugar, milk, and salt.
  • Cook over medium-high heat, stirring frequently, until marshmallows have melted, 6 to 7 minutes. Stir in vanilla. Remove from heat; stir in chocolate until melted. Pour mixture into prepared pan. Let cool 30 minutes, then refrigerate until set, at least 1 hour and up to 3 days.
  • Using overhang, lift fudge onto a cutting board; cut into 1-inch squares. With rubber-gloved hands, to prevent fudge from becoming too slippery and messy, roll into balls (if mixture is very cold, it may crumble a bit; just let it warm slightly first), then roll in desired toppings as you go. Refrigerate until firm, 1 hour. (To make ahead, place balls in a single layer on a parchment-lined baking sheet, wrap in plastic wrap, and refrigerate up to 3 days.)

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