Fudge is a great idea for a yummy homemade Christmas gift. Using sweetened condensed milk, coffee and choocolate means this fudge is a cinch to make
1 cup (250 mL) hazelnuts
1 tbsp (15 mL) instant coffee granules
2 tsp (10 mL) vanilla
10 oz (283 g) bittersweet chocolate, chopped
1 can sweetened condensed milk
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) baking soda
1 pinch salt
1 tbsp (15 mL) instant coffee granules
2 tsp (10 mL) vanilla
10 oz (283 g) bittersweet chocolate, chopped
1 can sweetened condensed milk
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) baking soda
1 pinch salt
- Line 8-inch (2 L) square metal cake pan with parchment paper; set aside.
- Spread hazelnuts on rimmed baking sheet.
- Bake in 350 degrees F (180 degrees 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.
- Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks
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