Sunday, December 21, 2014

Cappuccino Fudge

The countdown to Christmas is on for REAL at my house, y'all.

Every day I'm hearing kids saying things like "5 days and a wake-up!"

The pressure for last minute shopping is looming over my head. Primarily what we're lacking is the kids' gifts for each other. I had them draw names so they would only be buying something for one sibling, and so far, only the two little ones have their gifts bought.

 Because I bought them during our grocery trip. Ha.

I had every good intention of taking kids shopping yesterday, but the day just got too busy. I decided it would be the best evening to deliver goody trays to our neighbors, so I spending my spare hours of the day, aside from the five hours we spent at Corban's two basketball games, lunch, and some time with my parents, making treats like this fudge, Peanut Brittle, and Peanut Butter Pretzel Truffles (which, for the record, I ended up modifying significantly because the original dough just wasn't very good).  I already had a double batch of my favorites, Hint of Berry Bon Bons, in the fridge, which I made on Thursday.

Ok, so this fudge. Wowzer!

Now admittedly, I've never met a fudge I didn't like. I love the different flavors, add-ins, whatever.
So when I saw this version, a fairly traditional recipe flavored with coffee or espresso powder, I was just dying to try it.

It did not disappoint.

Like any cooked fudge (assuming its cooked properly), it has a dreamy, creamy, melt in your mouth texture. No grittiness, no stickiness, just pure, simple smoothness.

I used instant coffee granules, a little more than originally asked for, and I found the coffee flavor to be really complementary to the chocolate. Not too overpowering, but certainly present.

There is an interesting addition of cinnamon, which I find mostly interesting because I can't taste it. Maybe its adding some complexity to the fudge that I would miss if it wasn't there????
I dunno. Well anyways, I won't omit it, because it's not like it costs much to toss in there.

So if you're looking for a simple, yet definitely different version of fudge to make this year, I highly recommend this one. I'm going to have to use some serious restraint to make sure we have some leftover pieces to share with my family on Christmas!

Cappuccino Fudge
from Rebekah's Family, Food, and Fun

7 (oz) jar of marshmallow cream
1/2 cup sugar
2/3 cup heavy cream
4 Tbsp. unsalted butter
1 1/2 tsp. instant coffee or espresso powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 (12 oz) bag semi-sweet chocolate chips 

Line an 8" square pan with aluminum foil. Lightly grease the bottom with butter and set aside.
In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, coffee granules, cinnamon, and salt. Bring to a rolling boil over medium heat, stirring constantly. Continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips until smooth.

Pour immediately into prepared pan. Cover and refrigerate for at least 4 hours. Place on cutting board and cut into 64 1-inch squares.

Source: Adapted slightly from Annie's Eats

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