Saucepan Espresso Walnut Fudge

1. 1

   Line 8- or 9-inch square pan with aluminum foil, extending foil over edges.

2. 2

   Butter foil.

3. 3

   Melt butter in heavy 4-quart saucepan over medium-low heat.

4. 4

   Add whipping cream, chocolate chips and espresso powder.

5. 5

   Continue cooking 5-7 minutes until chocolate chips are melted.

6. 6

   Remove from heat; stir in vanilla.

7. 7

   Add powdered sugar.

8. 8

   Beat with a hand mixer at medium speed until well mixed.

9. 9

   Spread fudge into prepared pan.

10. 10

    Sprinkle with chopped walnuts; gently press nuts into fudge.

11. 11

    Cover; refrigerate at least 2 hours until firm.

12. 12

    Lift fudge from pan with foil ends; cut into squares.

13. 13

    Store refrigerated in container with tight-fitting lid.

14. 14

    *Substitute 2 to 3 teaspoons instant coffee granules or 2 1/2 tablespoons instant cappuccino drink mix.

15. 15

    Dissolve in whipping cream before adding to saucepan.

16. 16

    Microwave Directions: Combine butter, cream, chocolate chips and espresso powder in large microwave-safe bowl.

17. 17

    Microwave 2-2 1/2 minutes, stirring once, until butter and chocolate chips are melted.

18. 18

    Stir in powdered sugar and vanilla.

19. 19

    Continue as directed above.

* Per serving · 4 servings · Values may vary.

No additional tips available.