This recipe from Real Simple is not your typical fudge, but it’s relatively easy to concoct and would make a nice gift to your favourite coffeephile. You don’t even need a candy thermometer to make it, which is handy for those of you who aren’t familiar with making candy.
Do keep a close eye on it, however, as I burnt the bottom of one of my pots quite badly the first time I made it.
Start by lining an 8″ square pan with parchment paper and spraying it with cooking spray. I had neither a square pan nor cooking spray at the time so I used this 6″ x 10″ pan and I buttered it instead. You do you.
Set that aside for a spell and grab a large pot. Dump in 1/2-lb butter, 2 cups brown sugar, and 1 14-oz can sweetened condensed milk.
Stir that frequently over medium-low heat until it’s all melted and starts to boil.
Then tip in 1/2 cup chocolate chips and 1 tablespoon espresso powder. Once that’s mixed in, stop stirring and leave the whole thing to boil (but not burn!) for 8 minutes.
Remove the pan from the heat and stir in 1 tablespoon vanilla. Remember, it’s gonna fizz.
Let the mixture cool for 10 minutes; then grab an electric mixer and beat the crap out of it for about 5 minutes, until it looks and feels like almost-melted peanut butter.
Spill that into the prepared pan and smooth it down. Shove it in the fridge for 4 hours, until it’s all firm. Run a knife around the outside edge and use the parchment to pull the whole thing out of the pan. Cut it into cubes.
EAT. (Store leftovers sealed in the fridge. PAH. Like there will be leftovers.)