Coffee Shop Fudge

From Recidemia
Jump to: navigation, search

Coffee Shop Fudge From Quick Cooking

This 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

INGREDIENTS 1 cup chopped pecans

3 cups (18 ounces) 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

SERVINGS 16 CATEGORY Dessert METHOD Microwave PREP 15 min. TOTAL 15 min.

DIRECTIONS 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 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�). Yield: 2 pounds.

NUTRITIONAL INFO Nutrition Facts: 1 serving (2 ounces) equals 311 calories, 18 g fat (8 g saturated fat), 11 mg cholesterol, 64 mg sodium, 39 g carbohydrate, 3 g fiber, 5 g protein.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower