I don’t make a lot of candy at Christmas, mostly because I prefer baking cookies. But it just doesn’t feel like Christmas without homemade fudge and buckeyes. Many times fudge recipes require using a candy thermometer. And while I do own one, I don’t use it much because it can make something simple like fudge a lot more complicated than it has to be. So, that is why I love this cappuccino fudge recipe I found on Annie’s Eats several years ago. No thermometer required. Perfect. The addition of espresso and cinnamon is a nice change from the usual fudge. It is really creamy and in the words of my 4 yo daughter, both amazing and incredible. I always double the batch, since the original recipe only makes an 8 x 8 pan. That would never be enough for my family. Since it keeps so well in the fridge, I can make it far in advance of Christmas and have it last quite awhile…that is if I can keep my children from eating it all!!
1 (7 oz.) jar marshmallow cream
½ cup sugar
2/3 cup heavy whipping cream
¼ cup butter
1 tsp instant espresso powder
¼ tsp cinnamon
¼ tsp salt
1 (12 oz.) bag semi-sweet chocolate chips
Line an 8 x 8 baking pan with aluminum foil with overhang on all four sides; set aside. In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, espresso powder, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Continue to boil 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until smooth. Pour into prepared pan. Cover and refrigerate at least 4 hours. Place on cutting board and cut into 36 squares.
Source: Annie’s Eats
- This recipe is the original recipe for an 8×8 pan of fudge. I double all ingredients and cook it in an 8 quart stock pot, and spread it in an aluminum foil lined 13×9 pan.
- Make sure you mix the chocolate chips until smooth so no pieces of chocolate remain.
- I drop the pan on the counter to try to pop any air bubbles before refrigeration.
- I find the fudge cuts better when cold, but tastes better at room temperature.