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!!
Cappuccino Fudge
Ingredients:
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
Directions:
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
Helpful Hints:
- 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.
eftychia
/ December 7, 2011I will definately give this recipe a try. It looks and sounds delicious. I already saved it in my favorite list! Thanks!!
Just Baked
/ December 7, 2011Thank you, Eftychia!! It’s so good and so easy! Let me know how it turns out!!
Tina@flourtrader
/ December 7, 2011The fudge does look tasty-no doubt the addition of the espresso powder really amps this up to something extra special. Sinfully delicious!
Just Baked
/ December 7, 2011Thanks Tina! Yeah, the espresso powder really brings out the chocolate flavor and the cinnamon is a nice addition too. But, my kids love it, so neither is super strong…just right
The Smart Cookie Cook
/ December 10, 2011Mmm looks smooth, rich, and delicious! I love fudge at Christmas time
Just Baked
/ December 10, 2011Thanks Colleen! It just doesn’t seem like Christmas without fudge! It is really good. My kids just love it and ask for brownies, as they call it, everyday.
Congrats on your 100th post!!