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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
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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