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TEST KITCHEN APPROVED

Coffee Shop Fudge

Name: Coffee Shop Fudge
Prep time: 15 min
Total time: 15 min
Yield: 2 pounds (64 pieces)
Ingredients: 1 teaspoon butter, softened; 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

TEST KITCHEN APPROVED

13 Reviews

Total Time:Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Beth Osborne Skinner, Bristol, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 22, 2022

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

Coffee Fudge Tips

How can you make the coffee flavor stronger?

If you'd like a stronger coffee flavor, you can add more brewed coffee or try experimenting with espresso granules or coffee extract. If you've got any leftover cup of Joe to spare, use it up in these recipes that use brewed coffee.

Can you freeze fudge to make it set faster?

We do not recommend freezing fudge to make it set faster. We recommend making the fudge ahead of when you need it so it has enough time to set in the refrigerator. Alternatively, if your fudge is too hard, you can soften it by leaving it on the counter at room temperature.

How do you store coffee fudge?

Like most other fudge recipes, you can store your coffee fudge in a covered container at room temperature (around 70°-80°).

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor

TEST KITCHEN APPROVED

Coffee Shop Fudge

Contest Winner

13 Reviews Add your review

Yield:2 pounds (64 pieces)

Prep:15 min

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Ingredients

1 teaspoon butter, softened
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

Text Ingredients

Shop Recipe

Directions

1
Line an 8-in. square pan with foil and grease the foil with butter; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside.

2
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.
3
Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).