Ingredients for Chocolate Espresso Fudge
- 12 ounces semi-sweet chocolate chips
- Miniature Marshmallows
- 2 tablespoons instant espresso coffee powder
- Sugar
- Evaporated Milk
- 1/4 cup unsalted butter
- 1 cup pecan halves
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup strong brewed espresso
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How to Make Chocolate Espresso Fudge
- Toast 1 cup of pecan halves in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Set aside to cool.
- In a medium saucepan, combine 1 cup heavy cream, 1/2 cup granulated sugar, and 1/4 cup unsweetened cocoa powder. Whisk constantly over medium heat until the sugar dissolves and the mixture is smooth.
- Remove from heat and stir in 1/4 cup strong brewed espresso (cooled), 1 teaspoon vanilla extract, and a pinch of salt.
- Add 12 ounces of semi-sweet chocolate chips and stir until completely melted and smooth. If needed, use a double boiler for a gentler melt.
- Stir in 1 cup of the toasted pecans.
- Pour the fudge mixture into an 8x8 inch greased baking dish.
- Refrigerate for at least 2 hours, or until firm.
- Cut into squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
31g
Fat
18g
Carbs
3g
