Sweet and decadant with a kick of caffeine and all the flavor of your favorite coffee - as my daughter Bella said “it tastes just like you walked into your favorite coffee shop”

Now you can transport yourself to your favorite spot any time…. plus you can make fudge all year long and not feel like you’re breaking some holiday oath to only have fudge when the tree is up!

This is a simple recipe but there are a few tricks to getting the fudge to set up creamy yet firm. Let’s start cooking!

We added this Fudge recipe to our must make list a few years ago - it’s now a holiday staple along with all of our favorite Holiday Red Tin Treats in our ECookBook . If you’re hoping to create traditions and memories with your family let’s bake together. Come join me on instagram, and our YouTube Channel, we love sharing tips and tricks we’ve learned along the way, like the short we posted with our favorite Fudge Making Tips!

Fudge Tip #1 - get all of your ingredients ready before you begin! Believe me, once you turn the stove on you’ll be busy stirring and watching the temperature, it’s tricky to measure out ingredients and continue stirring! Plus, I’ve definitely forgotten the extract or to get the food coloring gel out which makes the last part of the process tricky when you’re scrambling to find something!

Fudge Tip #2 - heat the butter, sugar, milk mixture to 234 degree F. This makes for the creamiest fudge! Click here for our all time favorite Candy Thermometer. It’s a spatula/thermometer combo that is genius and SO much easier to use. One tip with it, don’t put it in the sink when you’re done with it. The thermometer portion of it cannot be submerged in water!

Fudge Tip #3 - get your pan prepped with parchment paper BEFORE you turn the stove on

Espresso Fudge

1/4 cup salted Butter
1 cup Marshmallow Cream
3/4 cup Evaporated Milk
2 1/2 cups granulated Sugar
1/2 teaspoon salt
3/4 teaspoon Pure Vanilla Extract
1 Tablespoon plus 1 teaspoon Instant Espresso
1 (9 oz) bag of Espresso Chips + enough semi sweet Chocolate Chips to equal 2 cups
**I’ve found the Espresso Chips at Safeway, Alberstons & Target

TOPPINGS!

Coarse Himalayan Salt
Unsweeted Cocoa Powder
Crushed Espresso Beans - if you want a crunch!

Line an 8 x 8 pan with parchment paper and set aside.

Put the Butter and Marshmallow Cream in a medium sized saucepan. Turn the heat to medium low and let them slowly melt.

While they’re melting, mix the Vanilla Extract and Instant Espresso Powder in a small bowl and set aside. Measure out the Espresso Chips + Chocolate Chips to equal 2 cups, and set aside.

Now back to the saucepan! Once the Butter and Marshmallow Cream have melted, add in the Evaporated Milk and Sugar. Turn the heat up to medium and bring the mixutre to a boil. Stir the mixture occasionally until you see the first hint of the sugars caramelizing. You’ll know it’s caramalizing when small ribbons of toasty brown start coming to the surface when you are stirring. This is a good sign! It means the mixture is getting warmer, but it also means you need to start stirring consistently, not fast, just consistent to keep the mixture moving.

It will continue to caramelize as it gets closer to boiling. Keep the heat at a medium to medium low heat to prevent scorching but continue the gentle simmer until the mixture reaches 234 degrees F.

Once it hits 234, remove the pan from the heat and stir in the dissolved Espresso Powder + Vanilla extract mixture, and the Espresso Chips + Chocolate Chips. Stir until the chips are completely melted and the fudge is smooth. If the chips are not melting and the mixture is getting thick, put the pot back on the warm burner and stir for another minute to get it fully combined. It should look smooth and glossy.

Pour into the prepared 8 x 8 pan and set in a cool place for it to chill. Once it is fully set, remove from the pan and slice.

The fudge will stay fresh for several weeks in an airtight container, stored in a cool place - but in all reality you’ll eat it faster than it could ever go bad ;)

Happy Baking my friend, may your home be filled with joy as you create traditions and memories with your family.

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In addition to the funds raised at The Freedom Dinners, we donate 10% of all profits from Ciderpress Lane to continue the freedom giving work of Atlas Free