Espresso Chocolate Fudge
 | Ingredients: Metric Units 14 fl. oz. can sweetened condensed milk
16 oz. semisweet chocolate 1 tsp. vanilla 1 Tbsp. instant espresso powder 1/4 c. hot water |
Directions:
Line an 8 x 8 pan with foil, spray with nonstick spray.
Into a medium sized bowl, break chocolate into evenly sized 1 oz. or 1/2 oz. pieces. Pour condensed milk over chocolate. Heat in microwave 1 min.
Stir vigorously. If chocolate is not melted, heat for another minute and stir vigorously.
The melting process takes 2 - 3 min., depending on the microwave.
Combine espresso powder with hot water. Once chocolate is melted, stir until smooth and glossy, then add vanilla, espresso mixture.
Stir until mixture is smooth and glossy again.
Mixture will be more liquid than other fudge. Refrigerate 2 - 3 hours. Cut into squares, share and enjoy.
Into a medium sized bowl, break chocolate into evenly sized 1 oz. or 1/2 oz. pieces. Pour condensed milk over chocolate. Heat in microwave 1 min.
Stir vigorously. If chocolate is not melted, heat for another minute and stir vigorously.
The melting process takes 2 - 3 min., depending on the microwave.
Combine espresso powder with hot water. Once chocolate is melted, stir until smooth and glossy, then add vanilla, espresso mixture.
Stir until mixture is smooth and glossy again.
Mixture will be more liquid than other fudge. Refrigerate 2 - 3 hours. Cut into squares, share and enjoy.
Submitted by Gretchen Grant
Contributed on: Wednesday December 15th, 2004 and modified on Saturday April 1st, 2006
Contributed on: Wednesday December 15th, 2004 and modified on Saturday April 1st, 2006