Now when it comes to the coffee ingredients you stock in your pantry you might include fresh roasted coffee beans, a slab of coffee flavored chocolate, chocolate covered espresso beans, instant coffee and maybe a coffee cake…but how many stock coffee fudge? Not many. It tastes divine though, so even if it isn’t exactly healthy it’s a brilliant treat. Especially when you make it yourself so you know it’s only pure ingredients used. So get those coffee beans out of the cupboard (or buy coffee online from us…brilliant idea! 😉 We have plenty of fresh roasted coffee beans in stock!) and start making fudge today!
Directions
Spray an 8×8 pan with non-stick spray.
Add semisweet chocolate to a double boiler, and melt completely. One melted, add in half of the sweetened condensed milk, the vanilla, the coffee powder and 1/2 tablespoon of coconut oil. Stir with a spatula until combined and fairly smooth, then spread evenly in the bottom of the pan. Mixture will be thick. Place in the freezer for 30 minutes.
Add white chocolate to a double boiler and melt completely. Add in remaining condensed milk, coconut oil and coconut extract, stirring until combined. Remove fudge from freezer and add white chocolate on top, spreading evenly to coat. Top with toasted coconut, then chill in the refrigerator for 60-90 minutes.
When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.
Note: the melting can also be done in the microwave. I suggest melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth. You can also use this Lindt Coconut White Chocolate for the coconut layer.
[adapted from How Sweet It Is who adapted it from mother lovett’s 3 minute fudge]
