Mexican Coffee Fudge – a delicious recipe with espresso powder, ground cinnamon, milk, granulated sugar, unsalted butter, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Butter an 8"" square baking dish and set aside.", "Dissolve the instant espresso powder and cinnamon in 3 teaspoons of hot water. Stir until a paste forms, and set aside.", "In a saucepan, heat milk, sugar, butter and chocolate over a medium heat until it reaches a boil. Do not stir or scrape down sides.", "Lower heat, add a candy thermometer and heat (without stirring) until mixture reaches softball stage (238u00b0F).", "Remove from heat; allow to cool to 110u00b0F, then with a rubber spatula scrape in espresso mixture. In an electric mixer, using paddle attachment, beat mixture until it loses its gloss and thickens.", "Spread fudge evenly into prepared 8"" square pan. Let cool for 20 minutes, then cut into 12 pieces."]
978
kcal
Calories
34
g
Fat
171
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/2 teaspoons instant espresso powder, 1/2 teaspoon ground cinnamon (or more if you like), 1 cup whole milk, 3 cups granulated sugar, and more.
Yes, Mexican Coffee Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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