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Recipe Detail Page
Irish-Coffee Fudge with Chocolate Drizzle
Autumn 2008
A traditional time-saving fudge recipe is given a grown-up twist with the addition of coffee and a hit of Irish whiskey.
Makes 48 pieces
1½ cups (375 mL) granulated sugar
1 tbsp (15 mL) instant espresso powder
½ cup (125 mL) half-and-half (10%) cream
2 tbsp (25 mL) butter
2 cups (500 mL) miniature marshmallows
2 cups (500 mL) white chocolate chips
¼ cup (50 mL) Irish whiskey
1 tsp (5 mL) vanilla
1 oz (30 g) bittersweet chocolate, chopped
1. Line an 8-inch (2-L) square baking pan with foil, leaving a 2-inch (5-cm) overhang of foil on 2 sides.
2. In a large heavy saucepan, stir together sugar and espresso powder; add cream and butter. Heat over medium heat for about 5 minutes, stirring occasionally, until mixture comes to a full, rolling boil. Boil, stirring constantly, for about 5 minutes until a candy thermometer registers 235ºF (113ºC), or a little of the mixture dropped into a small bowl of ice water forms a soft ball.
3. Remove saucepan from the heat. Beat in marshmallows, chocolate chips, whiskey and vanilla; beat until marshmallows and chocolate chips are melted and mixture is smooth. Scrape into prepared pan; refrigerate for 1 hour or until firm.
4. In a small microwave-safe bowl, microwave chocolate on medium (50% power) for 1 to 1½ minutes, stirring every 30 seconds, until almost melted; stir until smooth. Scrape chocolate into a small freezer bag; snip off one corner of bag to make a tiny hole. Drizzle chocolate decoratively over fudge in pan; refrigerate for 1 hour or until fudge is firm enough to cut.
5. Use foil overhang to transfer fudge from pan to a cutting board. Peel off foil. Cut fudge into 48 squares. Refrigerate in an airtight container with wax paper between layers.
Makes 48 pieces
