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!

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 sauce pan. Turn the heat to medium low and let them slowly melt.

While they’re melting, mix the Vanilla and Instant Espresso 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. When you can no longer stir away the bubbles, start your timer for 5 minutes and continue stirring while it gently boils. Keep the heat at a medium-medium low to prevent scorching but continue boiling.

Once the timer goes off, remove the pan from the heat and stir in the dissolved Espresso Powder + Vanilla mixture, and the Espresso Chips + Chocolate Chips. Stir until the chips are completely melted and the mixture 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 ;)

If you’re looking for more fudge recipes, check out our latest Red Tin Treat ECookbook! It’s packed full of some of our favorite holiday recipes that we (shhhhh…. ) enjoy all year round!

Happy Baking - May your homes be filled with goodness, Enjoy!