Thursday, January 7, 2010

Mexican Coffee Fudge

I know it's crazy.  It's past the holidays and I'm still craving chocolate.  But hey, I've lost 14 pounds over the last 4 months, so a little more chocolate isn't really going to hurt.  All things in moderation!

Look at that silky smoothness of the fudge.  AND I didn't even use marshmallows to make it.  A while back I realized I had accumulated way too many food and cooking magazines.  It kills me to give them away or to throw them out GASP!!!  But, in order for me to buy anymore, I really do have to weed out some of the ones I do have.

I found a couple of CHOCOLATIER magazines that I hadn't leafed through for a while and I found this little Mexican Coffee Fudge recipe.  A few ingredients (no marshmallows) a little time and TADA! you have delicious fudge cut into little pieces that you can eat without feeling guilty (like when you eat a big old slice of cake).    The only adaptation I made to the recipe was to reduce the amount of milk from 1 cup to 3/4 cup and add some Mocha Kahlua for the other 1/4 cup.  Came out really tasty.

It's a recipe you might want to keep in mind as Valentine's Day rolls around.  Enjoy.

Mexican Coffee Fudge
(Inspired by a recipe found in a 2005 CHOCOLATIER Magazine)

2 ½ teaspoons instant espresso powder
½ teaspoon ground cinnamon
¾ cup whole milk
¼ cup Mocha Kahlua Liqueur
3 cups granulated sugar
½ cup (1 stick) unsalted butter, cubed
4 ounces unsweetened chocolate chopped

Butter an 8–inch square baking dish and set aside.

Dissolve the espresso powder and cinnamon in 3 teaspoons of hot water. Stir until a paste forms. Set aside.

In heavy bottom saucepan heat milk, Kahlua, sugar, butter and chocolate over medium heat until it reaches a boil. Do not stir or scrape down sides.

Lower heat and add a candy thermometer. Heat without stirring until mixture reaches softball stage – 238 degrees F.

Remove from heat; allow to cool to 110 degrees F. and then with a spatula scrape in espresso mixture.

In an electric mixer, using a paddle attachment, beat mixture until it loses its gloss and thickens.

Spread fudge evenly into prepared 8-inch square pan. Let cool 20 minutes and cut into small squares.

Note:  I just added some craisins on the plate cause I was snacking on some.


Gloria said...

I think I've lost 6 to 8 pounds and still have more to lose. Those brownies look deeeeeevine. I love chocolate and now you are tempting me to make some thing with chocolate or even these brownies. Ayeeeee! I'm making menudo next weekend or perhaps this weekend and I love menudo and will probably eat two bowls, so I don't know about sweets. Hmmm. Have to think on this.:D Thanks for sharing.

Happy cook said...

Happy Newyear. The fudge looks so so delicous.

♥peachkins♥ said...

OMG, don't show me this..I am on a diet..

Cinnamon-Girl Reeni♥ said...

That's so great about the pounds you lost Teresa! I think they 'found' me! This looks divine - I like the delicious change you made.

5 Star Foodie said...

Happy New Year! This fudge is so tempting, I may have to make it right away!

Debinhawaii said...

Mmm...I love fudge and this looks so creamy and good. ;-)

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nazarina said...

Wow you have lost so many pounds!Was it on a chocolate diet? LOL!If so then I would eat this fudge and all your choc. creations all the time YUM!
Happy New Year!

Karine said...

Great fudge! It sounds delicious. Thanks for sharing :)

HoneyB said...

The fudge looks awesome! I am the same way about food magazines. I have so many of them and I hate to part with any!!


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