Hazelnut Mochaccino Fudge
55 people added this to their Recipe Box
This recipe makes 64 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 58 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 2 mg |
| sodium | 13 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 2 |
| vit A | 1 |
| folate | 1 |
Using sweetened condensed milk means fudge is a cinch to make.
Ingredients
- 1 cup hazelnuts
- 1 tbsp instant coffee granules
- 2 tsp vanilla
- 10 oz bittersweet chocolate, chopped
- 1 can sweetened condensed milk
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1 pinch salt
Preparation
Line 8-inch (2 L) square metal cake pan with parchment paper; set aside.
Spread hazelnuts on rimmed baking sheet. Bake in 350°F (180°C) oven until fragrant, about 6 minutes. Rub in towel to remove skins. Chop and set aside.
In small bowl, dissolve coffee granules in vanilla.
In heatproof bowl over saucepan of hot (not boiling water), melt chocolate, condensed milk, coffee mixture, cinnamon, baking soda and salt, stirring until almost melted but a few small pieces remain. Remove from heat. Stir until smooth. Stir in hazelnuts. Spread in prepared pan. Refrigerate until set, about 2 hours.
Remove fudge from pan. Using knife dipped in hot water, cut into 1-inch (2.5 cm) squares. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)
Spread hazelnuts on rimmed baking sheet. Bake in 350°F (180°C) oven until fragrant, about 6 minutes. Rub in towel to remove skins. Chop and set aside.
In small bowl, dissolve coffee granules in vanilla.
In heatproof bowl over saucepan of hot (not boiling water), melt chocolate, condensed milk, coffee mixture, cinnamon, baking soda and salt, stirring until almost melted but a few small pieces remain. Remove from heat. Stir until smooth. Stir in hazelnuts. Spread in prepared pan. Refrigerate until set, about 2 hours.
Remove fudge from pan. Using knife dipped in hot water, cut into 1-inch (2.5 cm) squares. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)
Source : Holiday Celebrations: 2007
- Keywords : Dessert; Snacks; Vegetarian; Make-Ahead; Coffee; Nuts; Refrigerate/Chill;
Related content
-
Chocolate Cranberry Bars
In the 10 minutes it takes for the base to bake, you can prepare the topping.
-
-
Gumdrop Drops
Gumdrops are kid-pleasing, but an equal amount of chopped walnut halves, pecans or slivered...
-
Chocolate Caramel Bites
This chewy caramel requires a watchful eye and constant stirring.
