After making fudge last year, I wondered if I could come up with a quicker and easier way to make fudge. The Peanut Butter Fudge from last year had me pondering if I could do something similar with chocolate. After a couple of tries, this fudge is what I came up with. It is a quick and easy recipe that can be whipped up without much difficulty. The fudge turns out rich and silky smooth. The coffee extract is the key to making it have that little something extra and you really do not taste the coffee. It just enhances the chocolate flavor. This would make a great treat to bring to an office or neighborhood party or even a gift for a teacher.
2 tbsp Fleischmann’s Unsalted Margarine sticks
½ cup SO Delicious Original Coconut (or Almond) Creamer/(or rice milk)
2 tbsp cocoa powder
2¾ cups confectioners’ sugar
10 oz dark chocolate* chopped or broken into pieces
1 tsp vanilla extract
½ tsp coffee extract
· Line a 9×9 in pan with foil.
· Heat creamer/milk and margarine in a medium sized saucepan over medium-high heat.
· Once the margarine is melted, whisk in the cocoa powder.
· Whisk until smooth.
· Whisk in the confectioners’ sugar until smooth.
· Bring to a boil.
· Reduce the heat and simmer for 3-4 minutes.
· Add the chocolate. Stir until all the chocolate is melted and smooth.
· Stir in the vanilla and coffee extracts.
· Pour the fudge into the prepared pan and cool. If you need it to cool quickly, you can put it in the freezer or outside if you live where it’s cold.
· Remove the fudge from the pan by lifting up the foil.
· Remove the foil and cut into ½ inch to 1inch squares.
· Store in an airtight container.
*I use Dark Chocolate Cream Pure Dark or Scharffen BergerSemi-Sweet Chocolate
Note: I’ve noticed that after several days the fudge tastes better. The flavor seems to mature and becomes richer..