Post by ExLibris on Dec 18, 2005 9:42:07 GMT -5
And let me remind you how much I loooves easy recipes! ;D You can skip the nuts if you don't care for them.
Viennese Coffee Fudge
1c chopped pecans, toasted
3c (18oz) semisweet chocolate chips
1 can (14oz) sweetened condensed milk
2T strong brewed coffee, room temp (I make mine REALLY strong...like coffee-on-a-stick strong)
1t ground cinnamon
1/8t salt
1t vanilla extract (real vanilla, don't use that imitation drek)
Line an 8inch square pan with that awesome non-stick foil, non-stick side up (duh). In a 2qt microwave-safe bowl (I use a big ol' pyrex one), dump your chocolate chips, sweetened condensed milk, coffee, cinnamon, and salt. Nuke, uncovered, on high for 1 1/2 minutes (but watch it, in case your microwave is drastically stronger or weaker than mine!) Stir until smooth--this may take a couple minutes, but trust me, it's worth it. Stir in vanilla and pecans (or just vanilla, if you're so inclined). Dump into foiled pan & swirl pretty shapes into the top of it (no real reason, except it's fun to play with your food). Cover & refrigerate till firm, about 2 hours or so. Meanwhile, keep the bowl & spatula for yourself, because it'll cool rather quickly, and everyone knows that bowl scrapings have no calories. Remove fudge from pan by pulling up gently on opposite sides of the foil, and then you can set the brick on the counter & cut it into squares. Makes about 2 pounds or so. You can store it at room temp or in the fridge, depending on your climate.
There ya go!
Viennese Coffee Fudge
1c chopped pecans, toasted
3c (18oz) semisweet chocolate chips
1 can (14oz) sweetened condensed milk
2T strong brewed coffee, room temp (I make mine REALLY strong...like coffee-on-a-stick strong)
1t ground cinnamon
1/8t salt
1t vanilla extract (real vanilla, don't use that imitation drek)
Line an 8inch square pan with that awesome non-stick foil, non-stick side up (duh). In a 2qt microwave-safe bowl (I use a big ol' pyrex one), dump your chocolate chips, sweetened condensed milk, coffee, cinnamon, and salt. Nuke, uncovered, on high for 1 1/2 minutes (but watch it, in case your microwave is drastically stronger or weaker than mine!) Stir until smooth--this may take a couple minutes, but trust me, it's worth it. Stir in vanilla and pecans (or just vanilla, if you're so inclined). Dump into foiled pan & swirl pretty shapes into the top of it (no real reason, except it's fun to play with your food). Cover & refrigerate till firm, about 2 hours or so. Meanwhile, keep the bowl & spatula for yourself, because it'll cool rather quickly, and everyone knows that bowl scrapings have no calories. Remove fudge from pan by pulling up gently on opposite sides of the foil, and then you can set the brick on the counter & cut it into squares. Makes about 2 pounds or so. You can store it at room temp or in the fridge, depending on your climate.
There ya go!
