Vietnamese coffee, a luscious blend of rich, intense espresso and sweet, creamy condensed milk, inspired this fudge.
- Portion size 36 servings
- Credits : Canadian Living: Holiday Baking 2014
- 300 g white chocolate chopped
- 150 g bittersweet chocolate chopped
- 1 can sweetened condensed milk
- 2 tablespoons prepared espresso
In heatproof bowl set over saucepan of hot (not boiling) water, heat together white chocolate, bittersweet chocolate, condensed milk and espresso, stirring, until melted and smooth, about 5 minutes.
Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top. Refrigerate until firm, about 3 hours. (Make-ahead: Cover and refrigerate for up to 3 days.) Lift out onto cutting board; using hot knife, cut into squares.?
Tip from The Test Kitchen: For perfect squares of fudge, make sure it's completely set before slicing. Run a thin, sharp knife under hot water and dry between each cut for a smooth, polished finish.
Nutritional facts per piece: about
- Sodium 22 mg
- Sugars 12 g
- Protein 2 g
- Calories 104.0
- Total fat 5 g
- Potassium 89 mg
- Cholesterol 4 mg
- Saturated fat 3 g
- Total carbohydrate 13 g
- Iron 2.0
- Folate 1.0
- Calcium 5.0
- Vitamin A 1.0