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. :D 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 foil, allowing for overhang on all four sides. Set aside while you prepare the fudge.
In a 2 qt. saucepan, combine Fluff, sugar, heavy cream, butter, espresso powder, cinnamon and salt. Over medium heat, stir constantly and bring to a boil. Continue to stir and boil x 5 minutes. Remove the pan from the heat. Stir in the chocolate chips until completely smooth. Pour the fudge into the prepared pan.
Cover and refrigerate at least 4 hours. When solid, remove the fudge from the pan pulling up by the foil overhang. Place it on a cutting board and cut into squares. How many, depends on how big you cut them. But, this is pretty rich fudge.
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.