Coffee Fudge Recipe

Coffee Fudge Recipe. Remove from heat and add vanilla and pecans. In a saucepan, heat milk, sugar, butter and chocolate over a medium heat until it reaches a boil.

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Bring to a boil and continue cooking over medium high heat until it reaches soft ball stage, which is 234 degrees, on a candy thermometer. Neatly position the walnut halves over the top of the fudge gently pushing the walnuts into the fudge. In a pan combine sugar, butter, coffee granules, salt, milk, and marshmallows.

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Stir in chocolate chips and marshmallows until melted. Remove it from the flame, brush the serving dish with butter, and spread the material on it. Bring to a rapid boil; Spread evenly into prepared pan.

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Chill 2 hours or until firm. How to make this recipe. Add 2tsp of coffee powder. You want it warm enough to melt the chocolate chips, but not bubbling. How to make coffee fudge step 1.

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Dissolve coffee in hot water. Pour the milk into a large heavy based pan, slowly bring to simmer then add the coffee and stir until dissolved. 2.) dissolve instant coffee in water (it will be thick) and stir this paste into the condensed milk. Pour the chocolate fudge mixture into the prepared tin. Whisk together the water and instant coffee.

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Remove it from the flame, brush the serving dish with butter, and spread the material on it. Line 8×8 or 9×9 baking dish with foil, then spray foil with pam. How to make this recipe. Neatly position the walnut halves over the top of the fudge gently pushing the walnuts into the fudge. In a large, heavy saucepan, combine condensed milk, kahlua, and coffee granules.

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Microwave for 1 minute, then stir. 1.) heat condensed milk in a heavy saucepan over medium heat. In a large, heavy saucepan, combine condensed milk, kahlua, and coffee granules. Stir in the coffee condensed milk and marshmallow cream and stir until creamy. Grease an 18cm (7”) shallow square tin and line the base with parchment paper.

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Microwave for 1 minute, then stir. Stir it into the sweetened condensed milk and set aside. Bring to a rapid boil; Cook without stirring to 236 degrees f. Now put the chocolate chips on pan and heat until melted.

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Stir in and allow to dissolve. Butter the foil on the insides, set aside. Dissolve coffee in hot water. Pour into a prepared pan. Microwave for 1 minute, then stir.

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Spread evenly into prepared pan. Add the tate& lyle caster sugar, the lyle’s golden syrup and butter and continue to stir until the sugar has dissolved. Pour into a prepared pan. Remove it from the flame, brush the serving dish with butter, and spread the material on it. How to make coffee fudge recipe.

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Stir it into the sweetened condensed milk and set aside. Pour the chocolate fudge mixture into the prepared tin. Pour the milk into a large heavy based pan, slowly bring to simmer then add the coffee and stir until dissolved. Stir in the coffee condensed milk and marshmallow cream and stir until creamy. Stir in chocolate chips and marshmallows until melted.