15 Minute Cappuccino Fudge Recipes

Steps:

• 1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set a small bowl aside as well. 2. In a small bowl or cup, combine the instant coffee and the hot water, and stir until the coffee dissolves. Set aside for now. 3. Place the butter,sugar, heavy cream, and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar dissolves and the butter melts. 4. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, insert a candy thermometer. Cook the fudge, stirring constantly, until the thermometer reads 240 degrees Fahrenheit (115 C). 5. Once at 240 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips. Add the vanilla and stir it in. 6. Next, scoop about 1 1/2 cups of fudge into the small bowl. You don't need to measure, just separate out approximately a quarter of the fudge. This will be the white swirl you see in the final product. 7. Add the reconstituted coffee to the remaining fudge in the pot, and stir until it is well-blended. Scrape the coffee fudge into the prepared pan. 8. Working quickly, scoop spoonfuls of the white fudge and drop them on top of the coffee fudge in a random pattern, spreading them out evenly over the top. Once all of the white fudge is dotted on top, swirl a knife through the top of the fudge, creating a beautiful pattern of white and brown swirls. Don't stir too much and muddy the colors, you want to end up with very distinct white and brown swirls. 9. Let the Cappuccino Fudge cool and set completely, either in the refrigerator for 2-3 hours or overnight at room temperature. Once set, lift it from the pan using the foil as handles and cut it into small squares using a large sharp knife. Store Cappuccino Fudge in an airtight container in the refrigerator for up to two weeks, and let it come to room temperature before serving.

Steps:

• 1. Line a 9" square pan with non-stick foil with edges hanging over sides. Grease with 1 1/2 teaspoons butter. Set aside. In a small saucepan over low heat combine whipping cream, coffee granules 2 oz. semisweet chocolate squares. Stir gently until chocolate is melted. Remove from heat and set aside until cool. In a large heavy saucepan combine remaining butter (1/4 cup) with sour cream and sugar. Cook and stir over medium heat until sugar is completely dissolved. Bring mixture to a rapid boil and cook until candy thermometer reaches 234^ (soft ball stage), approximately 5 minutes. Remove from heat; stir in white chocolate squares and marshmallow cream (open jar and place in microwave for 10-15 seconds makes for much easier removal) until completely melted. Stir in orange zest and extract. Pour into prepared pan. Drop dollops of the coffee/chocolate mixture over orange mixture in pan. Swirl with a butter knife to blend coffee/chocolate mixture throughout fudge. Chill until firm. Remove foil (using extended handles) and cut into 1" squares. Yield: 2 lbs.

Steps:

• Line 8" square baking dish with aluminum foil; set aside.
• In a 2 qt saucepan, combine marshmallow cream, sugar, cream, margarine, coffee 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.
• Stir in nuts.
• Pour into prepared pan.
• Cover and refrigerate at least 4 hours or overnight.
• Using foil, lift fudge onto cutting board.
• To serve, cut into 36 squares.

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. , Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).

Steps:

• For crust:.
• Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.
• Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute.
• Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides.
• Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
• For ganache:.
• Bring whipping cream to simmer in large saucepan.
• Remove from heat; add chocolate and Kahlúa.
• Whisk until chocolate is melted and ganache is smooth.
• Pour 2 cups ganache over bottom of crust.
• Freeze until ganache layer is firm, about 30 minutes.
• Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
• For filling.
• Position rack in middle of oven and preheat to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until blended.
• Beat in flour.
• Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture.
• Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
• Pour filling over cold ganache in crust.
• Place cheesecake on rimmed baking sheet.
• Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes.
• Transfer cheesecake to rack.
• Cool 15 minutes while preparing topping (top of cheesecake will fall slightly).
• Maintain oven temperature.
• For topping:.
• Whisk sour cream, sugar, and vanilla in medium bowl to blend.
• Pour topping over hot cheesecake, spreading to cover filling completely.
• Bake until topping is set, about 10 minutes.
• Transfer cheesecake to rack.
• Refrigerate hot cheesecake on rack until cool, about 3 hours.
• Run small sharp knife between crust and pan sides to loosen cake; release pan sides.
• Transfer cheesecake to platter.
• Spoon reserved ganache into pastry bag fitted with small star tip.
• Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart.
• Repeat in opposite direction, making lattice.
• Pipe rosettes of ganache around top edge of cake.
• Garnish with coffee beans, if desired.
• Chill until lattice is firm, at least 6 hours.
• (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.).

Steps:

• Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and gradually add sugar, beating about 3 minutes, or until light and fluffy. Turn to speed 4 and add eggs, one at a time, beating for 30 seconds after each addition. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.
• Combine flour, baking powder, and salt. Turn to stir speed and add a third of the flour mixture alternately with half of the milk mixture, mixing 15 seconds after each addition.
• Spoon batter into 8 greased and floured custard cups. Place cups on a baking sheet. Bake at 350 F for 30-35 minutes, or until toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack.
• Coffee Cream, Combine cream, sugar, and espresso in mixer bowl. Attach wire whip to mixer. Turn to speed 8 and whip cream until stiff.
• Fudge Sauce, Place chocolate, cream, and cinnamon in a small saucepan. Cook and stir over low heat until chocolate is melted an mixture is combined.