MEXICAN COFFEE FUDGE
Make and share this Mexican Coffee Fudge recipe from Food.com.
Provided by Annacia
Categories Candy
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 321.8, Fat 13.3, SaturatedFat 8.3, Cholesterol 22.4, Sodium 12.6, Carbohydrate 54, Fiber 1.6, Sugar 51, Protein 2
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