Monday, December 20, 2010

Cappuccino Fudge

Cappuccino Fudge
1 (7 oz.) jar marshmallow cream
½ c. sugar
2/3 c. heavy whipping cream
¼ c. margarine/butter
1 t. instant coffee powder
¼ t. cinnamon
¼ t. salt
1 (12 oz.) bag semi-sweet chocolate chips
Line an 8” square baking pan with aluminum foil; set aside. In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, coffee powder, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Continue to boil 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until smooth. Pour into prepared pan. Cover and refrigerate at least 4 hours. Place on cutting board and cut into 36 squares. You can double the recipe to fit a 9x13 pan and make 72 squares.
Source: Annie's Eats - (picture and recipe)

Variations on this recipe that I have tried and we really liked:
Chocolate Fudge:
Omit the cinnamon and instant coffee powder. Follow all other instructions exactly.
Chocolate Peanut Butter Fudge:
Before starting the boiling process, heat up some creamy or chunky peanut butter in the microwave and then stir in some powdered sugar, heating and stirring in between to help it reach the desired consistency (thin, sweetened peanut butter). If it is not super thin don't worry - it will still work. Don't mix in the cinnamon and instant coffee powder in the beginning; instead just make normal chocolate fudge. Follow all other directions exactly, pouring the fudge into the pan. Wait a few minutes for the fudge to cool a bit and meanwhile heat the peanut butter back up in the microwave for 30 seconds or so. Then spoon globs of peanut butter on top of the fudge and use a knife to spread it around, swirling it into the fudge. You can really use as much peanut butter as you want - it just depends on how you want it to taste! This was Jordan's family's favorite.
Mint Chocolate Fudge:
Omit the cinnamon and instant coffee powder. After you have completed all of the boiling phases and you are about to pour the fudge into the pan, add about a teaspoon of peppermint extract to the fudge and stir it in. You can add more if it is not minty enough. **You could also crush up some candy canes and mix those in!** In the future, I will do something a little different to this fudge probably to make it more minty looking - I will make 2 batches of the fudge, mixing in white chocolate chips and some green food coloring in one half of it and making the other half regular minty fudge, and then swirl them up together in the pan so it looks green and brown and people actually know it is mint. Just an idea that I'm not totally positive will work.

You should really try this recipe - it is so easy and really really good! It is not dry at all and gets a bit soft even if not stored in the fridge.

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