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Espresso walnut fudge made in a saucepan has a rich mocha flavor and is easy to make. No need for a candy thermometer or special equipment.
Line 8- or 9-inch square pan with aluminum foil, extending foil over edges. Butter foil.
Melt butter in heavy 4-quart saucepan over medium-low heat. Add whipping cream, chocolate chips and espresso powder. Continue cooking 5-7 minutes until chocolate chips are melted. Remove from heat; stir in vanilla. Add powdered sugar. Beat with a hand mixer at medium speed until well mixed.
Spread fudge into prepared pan. Sprinkle with chopped walnuts; gently press nuts into fudge.
Cover; refrigerate at least 2 hours until firm. Lift fudge from pan with foil ends; cut into squares. Store refrigerated in container with tight-fitting lid.
*Substitute 2 to 3 teaspoons instant coffee granules or 2 1/2 tablespoons instant cappuccino drink mix. Dissolve in whipping cream before adding to saucepan.
Microwave Directions: Combine butter, cream, chocolate chips and espresso powder in large microwave-safe bowl. Microwave 2-2 1/2 minutes, stirring once, until butter and chocolate chips are melted. Stir in powdered sugar and vanilla. Continue as directed above.
Dietary Fiber: 0g
Very quick and tastey! This set up soft but not overly so. Not to sweet. I am thinking this might be a hit at the holiday party Sat. Thanks!
Substituted vanilla with Kahlua.Fast and easy.
I've made this numerous times. It's quick and easy.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1366
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
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Fondant isn’t just for pastry chefs anymore. You can easily achieve impressive cakes and decorations by taking a little time and making marshmallow fondant. Marshmallow fondant is much simpler to make than traditional fondant, and tastes so good you won’t need to peel it off before eating the cake. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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