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Coffee Shop Fudge

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2 pounds

Ingredients

  • 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

Directions

  • Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside.
  • 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.
  • Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).

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°).
Nutrition Facts
1 piece: 77 calories, 4g fat (2g saturated fat), 3mg cholesterol, 16mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 1g protein.

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Reviews

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Average Rating:
  • Brenda MH
    Dec 4, 2016

    This is good fudge, but how are people microwaving the nuts for 3 minutes without burning them? Even though I stirred every minute, my pecans got sadly scalded and I had to throw them away. I feel like the directions are reversed, and the nuts should be microwaved for a minute and the chocolate mixture should be microwaved for three minutes. At one minute, my chocolate chips weren't nearly melted enough to mix into the other ingredients.I only put in half of the cinnamon and I still thought it was a bit too dominant. Unless you are a REALLY big fan of cinnamon, don't put in a full teaspoon!

  • ColleenBordula
    Dec 7, 2014

    I've been using this recipe for years. It is a huge hit with my family and my co-workers. It's simple to make, but people think you are a genius for knowing how to make it.

  • mondaypray
    Nov 10, 2014

    I loved the recipe!!! Only my first time making fudgeXP I did sub a cup of peanut butter chips in, I love that chochlate-coffee- peanut buttery flavor.

  • tgpearl
    Dec 16, 2013

    This recipe is delicious. I made some for my neighbor for Christmas and he told me it is the best fudge he ever had.

  • TheSearcher
    Nov 7, 2013

    I would REALLY appreciate it if recipes were done in the "traditional" way and not microwave!!!!! I DO NOT like preparing foods in microwaves, seriously, just for kicks I had made recipes using the microwave directions and converted it over to "traditional" methods, not only did it turn out better, it saved me no more time than doing it the traditional way! In fact I had chocolate that started to burn, melted things that would have been so much faster and easier than constantly pulling it out of the microwave, stirring, putting it back in, etc., those processes actually took longer and the results weren't anywhere near as good! Microwave cooking is NOT that great!

  • SKTerpstra
    Oct 16, 2013

    Well loved by all! I am not a coffee drinker but this has a hint that is not too overwhelming to the un-initiated. Extracts such as almond or orange are a great substitute if coffee overtones are not desired.

  • jolizsh
    Jun 6, 2013

    No comment left

  • lbrobin
    May 11, 2013

    No comment left

  • apeae
    Mar 27, 2013

    No comment left

  • npr56
    Mar 13, 2013

    I want to try this but I don't drink coffee so what can I put in it's place