Thursday, January 7, 2010
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.