Coffee Pecan Fudge Recipes

Steps:

• 1. Line an 8-8 inch square pan with foil for better removal. Lightly grease foil.
• 2. Mix sugar, cocoa, cinnamon, and salt in medium mixing bowl.
• 3. Heat butter, cream, and coffee granules in a small saucepan until butter melts.
• 4. Remove from heat and add vanilla.
• 5. Pour into sugar mixture.
• 6. Combine thoroughly.
• 7. Stir in pecans or walnuts.
• 8. Place mixture in prepared pan; spread with spoon or pat lightly with oiled hands.
• 9. Chill a minimum of 1 hour.
• 10. Lift fudge from pan. Cut into 1-inch squares with a sharp knife.
• 11. Note: These can be made ahead of time and stored in an airtight container at room temperature until ready to serve.

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:

• 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 chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

Steps:

• In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
• When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.

Steps:

• Combine first 6 ingredients in a 4 quart heavy saucepan.
• Cook over medium heat, stirring constantly, 10 to 15 minutes or until sugar dissolves and marshmallows melt.
• Bring to a boil.
• Cook, without stirring, until a candy thermometer registers 234 degrees which is the soft ball stage.
• Remove from heat.
• Stir in chocolate morsels until melted.
• Stir in pecans and vanilla.
• Spread immediately into 2 aluminum foil-lined, buttered 5 3/4" x 3 1/2" mini loafpans. I used 1 regular aluminum foil loaf pan for mine. (Lining the loafpans with aluminum foil and buttering them makes it easy to remove uncut fudge from the pans in one piece to slice it).
• Cool completely.
• Remove fudge from pans.
• Slice into 1/2" slabs.

Steps:

• Butter an 8-inch square baking pan.
• Combine butter, brown sugar, white sugar, and salt in a saucepan; pour in cream. Bring to a boil, stirring until butter melts and sugar is dissolved. Let mixture boil, stirring often, for 5 minutes.
• Remove saucepan from heat; add vanilla extract and mix well. Stir in confectioners' sugar until smooth. Fold pecans into fudge.
• Pour fudge into prepared pan and cool until firm, 1 to 2 hours. Cut into 1-inch squares.

Steps:

• Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
• Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
• Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.

Steps:

• Heat oven to 375 degrees.
• Place the prepared pastry in a glass pie plate and flute the edges.
• Using a fork prick holes in the bottom of the crust then bake the crust for 5-7 minutes (you may wish to cover with foil and bake with pie weights or dried beans to prevent the crust shrinking).
• In a large bowl beat butter and brown sugar on with an electric mixer until light and fluffy.
• Add in eggs and vanilla; beat until well blended.
• Add in the melted chocolate and dry coffee granules; mix until blended.
• Stir in the chopped pecans.
• Pour the mixture into the partially baked crust.
• Bake for 25-30 minutes, or until set.
• Serve this pie warm or at room temperature topp with whipped cream or ice cream.