FIVE MINUTE DARK CHOCOLATE COFFEE FUDGE: National Fudge Day!

Today is National Fudge Day! Over the years, I have posted many Fudge recipes, but if you're hankering for a quick and easy fudge recipe to celebrate today's Food holiday, look no further than this Five Minute Dark Chocolate Coffee Fudge recipe.

This Fudge truly takes only 5 minutes to make and includes only three ingredients that are probably already in your pantry. Coffee really brings out the chocolate in this old fashioned silky smooth fudge. Soooo rich. 

FIVE MINUTE DARK CHOCOLATE COFFEE FUDGE

Ingredients
1-14-oz can Sweetened Condensed Milk
2 Tbsp espresso granules (or instant coffee)
1/2 Tbsp water
12 ounces dark chocolate (65-70% cacao), chopped

Directions
Heat condensed milk in saucepan over medium heat.
Dissolve espresso granules in water. Stir into condensed milk.
Add chopped dark chocolate, lower heat to simmer (be careful not to burn). Stir just until until melted and smooth.
Pour into oiled 8x8 inch pan. Chill in fridge until set (about 2 hours).
Cut into squares.

FIVE MINUTE DARK CHOCOLATE COFFEE FUDGE: National Fudge Day

Today is National Fudge Day! Over the years of writing this blog, I have posted many Fudge recipes. Well, duh! Chocolate --  Fudge! So if you're hankering for fudge to celebrate National Fudge Day, here's an incredibly quick and easy recipe for Five Minute Dark Chocolate Coffee Fudge.

This Fudge truly only takes 5 minutes to make and includes just three ingredients that are probably already in your pantry. Coffee really brings out the chocolate in this old fashioned silky smooth fudge. Soooo rich. Gluten-free, too!

FIVE MINUTE DARK CHOCOLATE COFFEE FUDGE

Ingredients
1-14-oz can Sweetened Condensed Milk
2 Tbsp espresso granules (or instant coffee)
1/2 Tbsp water
12 ounces dark chocolate (65-70% cacao), chopped

Directions
Heat condensed milk in saucepan over medium heat.
Dissolve espresso granules in water. Stir into condensed milk.
Add chopped dark chocolate, lower heat to simmer (be careful not to burn). Stir just until until melted and smooth.
Pour into oiled 8x8 inch pan. Chill in fridge until set (about 2 hours).
Cut into squares.

FUDGE TRUFFLE CHEESECAKE: National Fudge Day!

Today is National Fudge Day. You know I've posted many fudge recipes, but for today's holiday here is a special recipe for Fudge Truffle Cheesecake from a Retro Hershey's/Eagle Brand Ad with Recipe. Make it this weekend and let me know what you think. I love it!

FIVE MINUTE DARK CHOCOLATE COFFEE FUDGE: National Fudge Day

Today is National Fudge Day! Over the years of writing this blog, I have posted so many Fudge recipes. Well, duh! Chocolate --  Fudge! So if you're hankering for fudge to celebrate today's Food holiday, here's an incredibly quick and easy recipe for Five Minute Dark Chocolate Coffee Fudge.

This Fudge truly only 5 minutes to make and includes only three ingredients that are probably already in your pantry. Coffee really brings out the chocolate in this old fashioned silky smooth fudge. Soooo rich. Gluten-free, too!

FIVE MINUTE DARK CHOCOLATE COFFEE FUDGE

Ingredients
1-14-oz can Sweetened Condensed Milk
2 Tbsp espresso granules (or instant coffee)
1/2 Tbsp water
12 ounces dark chocolate (65-70% cacao), chopped

Directions
Heat condensed milk in saucepan over medium heat.
Dissolve espresso granules in water. Stir into condensed milk.
Add chopped dark chocolate, lower heat to simmer (be careful not to burn). Stir just until until melted and smooth.
Pour into oiled 8x8 inch pan. Chill in fridge until set (about 2 hours).
Cut into squares.

RIBBON FANTASY FUDGE: Retro Ad & Recipe for National Fudge Day

Today is National Fudge Day. I love Fudge. Who doesn't? I love both the texture and the taste. What makes it special for you?

To celebrate this food holiday, here's a great Retro Ad & Recipe from Kraft for Ribbon Fantasy Fudge using Marshmallow Creme. I usually use Marshmallow Fluff which I think has a better flavor, but whatever works for you. What I like most about this Fudge recipe is that there are two distinct layers. Easy to make, and oh so pretty! And, you can always throw in some walnuts for more texture.

Ribbon Fantasy Fudge

Ingredients
3 cups sugar
3/4 cup butter (original retro recipe calls for Parkay margarine)
2/3 cup (5-1/3 fl oz can) evaporated milk
6 ounce pkg semi-sweet chocolate pieces (I substitute chopped good dark chocolate)
7 ounce jar Kraft marshmallow creme (I prefer marshmallow Fluff)
1 tsp pure vanilla
1/2 cup peanut butter (crunchy or creamy style)

Directions
Combine 1-1/2 cups sugar, 6 Tbsp butter, and 1/3 cup milk in heavy 1-1/2 quart sauce pan; bring to full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat; stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add 1 cup (1/2 jar) marshmallow creme and 1/2 tsp vanilla; beat until well blended. Pour into 13 x 9 inch pan. Repeat with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature; cut into squares.

TRIPLE CHOCOLATE HONEY FUDGE: Save the Bees!

I've posted many recipes which feature chocolate and honey, but this Triple Chocolate Honey Fudge is the Bees Knees! It's delicious and it draws attention to the essential role bees play in facilitating and improving food production, thus contributing to food security and nutrition.

When looking for recipes, it's fun to search out food collectives, associations, and brand sites. This recipe for Triple Chocolate Honey Fudge is slightly adapted from the Dupage Beekeepers Association from the cookbook Home is Where Your Honey Is.

TRIPLE CHOCOLATE HONEY FUDGE

Ingredients
1-1/3 cups sugar
1 Jar (8oz.) marshmallow cream
2/3 Cup evaporated milk
1/4 Cup local honey
1/4 Cup unsalted butter
1/4 teaspoon salt
2 cups semi-sweet chocolate chips
1/2 Cup milk chocolate chips
1-1/2 teaspoons pure vanilla extract
1/2 Cup toasted nuts chopped
1/2 Cup white chocolate chips

Directions
Spray an 8 x 8-inch pan with nonstick cooking spray; set aside.
In medium saucepan, combine sugar, marshmallow cream, milk, honey, butter, and salt.  Bring to boil; stir occasionally. Boil for 5 minutes; stir constantly. Remove from heat and stir in semi-sweet and milk chocolate chips until melted. Stir in nuts and vanilla; pour into pan. Sprinkle white chocolate chips over top and allow to melt. Using small spatula swirl white chocolate.
Cool. Cut into 1-inch pieces.

MARSHALLOW FLUFF FUDGE: National Fudge Day

Today is National Fudge Day. I don't know about you, but I can never have too many Fudge recipes. Yes, I have my favorites, but sometimes you just want to experiment. So, you can see why I really like these two Retro Ads & Recipes, both of which use Marshmallow Fluff as a major ingredient.

Marshmallow Fluff you ask? You may know this product as Marshmallow Creme. You can make it at home or you can buy a jar. Can't find it at your market? Try Amazon or another online store. I usually have a jar in the pantry. O.K. not the healthiest of ingredients, but it really adds to the flavor in these Fudge recipes!

Two Retro Ads and Recipes for Marshmallow Fluff Fudge!

MARSHMALLOW FLUFF FUDGE: 2 Retro Ads & Recipes for National Fudge Day

Today is National Fudge Day. I don't know about you, but I can never have too many Fudge recipes. Yes, I have my favorites, but sometimes you just want to experiment. So, you can see why I really like these two Retro Ads & Recipes, both of which use Marshmallow Fluff as a major ingredient.

Marshmallow Fluff you ask? You may know this product as Marshmallow Creme. You can make it at home or you can buy a jar. Can't find it at your market? Try Amazon or another online store. I usually have a jar in the pantry. O.K. not the healthiest of ingredients, but it really adds to the flavor in these Fudge recipes!"P.S. It's so easy!"

Two Retro Ads and Recipes for Marshmallow Fluff Fudge!

MARSHMALLOW FLUFF FUDGE: National Fudge Day

Today is National Fudge Day, and I can never have too many Fudge recipes. Yes, I have my favorites, but sometimes you just want to experiment. So, you can see why I really like these two Retro Ads & Recipes, both of which use Marshmallow Fluff as a major ingredient.

Marshmallow Fluff you ask? You may know this product as Marshmallow Creme. You can make it at home or you can buy a jar. Can't find it at your market? Try Amazon or another online store. I usually have a jar in the pantry. O.K. not the healthiest of ingredients, but it really adds to the flavor in these Fudge recipes!"P.S. It's so easy!"

So here are two Retro Ads and Recipes for Marshmallow Fluff Fudge!

S'mores Fudge: 2 Recipes for National Fudge Day!

I just love S'mores! I did a recipe round-up of Smores on National S'mores Day a few years ago, but I think S'mores Fudge deserves its own post for National Fudge Day.

The first printed S’mores recipe appeared in 1927 in the Girl Scout handbook called, Tramping and Trailing with the Girl Scouts. Folklore tells us the name “S’mores” came about because everyone who tasted one asked for “some more.”

There are so many great ways to eat --and drink--your S'mores, so for today's National Fudge Day holiday make some S'mores Fudge. The first recipe actually has three distinct layers...and it sure tastes like fudge. One caveat: This fudge is sweet, but then we're talking S'mores, aren't we? The second recipe is quicker to make (and eat) and the ingredients are all mixed together. Whichever you make, you won't be disappointed!

Have a great weekend!

1. S'MORES FUDGE

Ingredients
Graham Cracker Crust
4 sheets of graham crackers
1/4 cup of sugar
1 1/2 Tbsp melted unsalted butter

Chocolate Fudge Layer
1-1/2 cups milk chocolate, chopped (or milk chocolate chips)
1/2 tsp vanilla extract
1/2 can of sweetened condensed milk

Marshmallow Layer
1 cup 'real' white chocolate chips
1/2 cup marshmallow fluff
1/2 can sweetened condensed milk

Directions
Preheat oven to 375 degrees
Line 8 by 8 square pan with aluminum foil, with extra foil hanging over (to help lift out later).
Crush graham crackers and mix in melted butter and sugar.
Pour into aluminum foil lined pan and push down with glass cup to make even layer.
Bake for 15 minutes or until edges are golden brown.
Melt chocolate in small saucepan over medium low heat.
Remove from heat and add half can of sweetened condensed milk and vanilla.
When smooth, pour immediately over graham cracker crust.
Melt white chocolate in small saucepan over medium low heat and add in marshmallow fluff and rest of sweetened condensed milk. Stir until smooth and consistent. Pour over chocolate layer.
Refrigerate overnight.
Next day, lift fudge out of pan using aluminum foil.
Carefully remove foil and carefully cut into squares.

2. EASY S'MORES FUDGE

Ingredients
1-12 ounce bag milk chocolate chips or 12 ounces milk chocolate, chopped
5 regular sized graham crackers, broken into small pieces
1 can sweetened condensed milk
1 cup mini-marshmallows

Directions
In small saucepan, melt chocolate. Remove from heat.
Add graham crackers until combined.
Fold in marshmallows.
Pour into greased 8x8 inch baking pan.
Cover and refrigerate for 2 hours.
Cut into squares

Fudge Recipe Round-Up: National Fudge Day

National Fudge Day: What a great day to celebrate! My Aunt Annie made the best Fudge in the world, but now that I know more about candy nomenclature, I think she really made truffles. They were dark chocolate balls rolled in cocoa. I'll always remember her truffles as fudge.

However, I had my first taste of 'real' fudge down the shore in Atlantic City. Fudge was sold along with Salt Water Taffy at many of the Boardwalk candy shops.

History of Fudge: Fudge was supposedly invented in the U.S. in the late 1880s. Historians believe the first batch of fudge resulted from a bungled batch of caramels, as in "Oh, Fudge." I don't think so... According to Wikipedia, the main component of Fudge was similar to the traditional recipe for Scots Tablet found in The Household Book of the Lady Grisell Baillie (1692-1733).

One of the first documented examples of American fudge (containing chocolate!) was found in a letter written by Emelyn Batersby Hartridge, a Vassar College student, who wrote that a friend's cousin made fudge in Baltimore in 1886 and sold it for 40 cents a pound. Hartridge asked for the fudge recipe, and in 1888 made 30 pounds of the fudge for the Vassar Senior Auction. In The Candy Book (Alice Bradley, 1929) an entire chapter is devoted to fudge.

Fudge is a crystalline candy, which means that, unlike lollipops, caramels, and taffy, crystal formation is the key to making great fudge. Tiny microcrystals of sugar in fudge give fudge its firm but smooth texture. The secret to successful fudge is getting these crystals to form at just the right time. Fudge is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. Tiny microcrystals in fudge are what give it its firm texture. When the crystals are small enough, they don’t feel grainy on your tongue, but smooth.

While you ultimately want crystals to form, it's important that they don't form too early. Now this is where it gets tricky! The key to successful, non-grainy fudge is in the cooling, not the cooking. If you disturb the cooling fudge during this cooling phase, you increase the potential for larger crystals (seed crystals) of sugar to form too early and thus a grainy fudge results.

O.K. this is too much for me to take in, not being a candy maker. So how to make fudge relatively easy?

I've posted many fudge recipes over the past five years, so today I'm doing an updated round-up of some of those fudge recipes. I'm  also re-posting the recipe below for Philly Fudge! I'm from Philly, and I grew up with Philadelphia Cream Cheese. The Philly Fudge recipe is an adaptation of the famous uncooked fudge recipe developed by Philadelphia Brand Cream Cheese.  It became popular right after World War II. It really is foolproof.

FUDGE RECIPE LINKS 

S'mores Fudge: 2 Recipes

Bailey's Irish Cream Fudge

Granny Hollin's Peanut Butter Fudge

Penuche (Creamy Praline) Fudge

Layered Mint Chocolate Fudge

Five Minute Dark Chocolate Coffee Fudge

Candy Cane Fudge

Retro Marshmal-O Fudge

Fanny Farmer Fudge

Triple Chocolate Honey Fudge

Marshmallow Fluff Fudge: 2 Vintage Ads & Recipes

Retro Ronrico Rum Fudge

Peanut Butter Fudge

Six Vintage Holiday Fudge Recipes

Cinderella Pink Fairy-Tale Fudge

Double Layer Fudge

Nutty Fudge (3 recipes)

Goldie's Fudge

Vanilla Macadamia Nut Fudge

Nigella's Chocolate Pistachio Fudge

Creamy Chocolate Fudge

Chocolate Coffee Fudge

Ruth Jordan's Busy Lady Fudge

Foolproof Dark Chocolate Fudge

Easy Million Dollar Fudge

PHILLY FUDGE

Ingredients
4 ounces unsweetened chocolate
1 - 8 ounce package Philadelphia Cream Cheese, softened
2 Tbsp milk or cream
4 cups sifted powdered sugar
1 tsp vanilla extract
Dash of salt
1/2 cup coarsely chopped pecans or walnuts
  
Directions
Butter 8 inch baking pan well; set aside.
Melt chocolate in double boiler over hot, not boiling water.
Mix cream cheese and milk (or cream), beating on high speed until smooth.
Add powdered sugar, 1/2 cup at time, and beat at low speed until creamy.
Blend in melted chocolate, vanilla, and salt. Beat until smooth.
Stir in pecans or walnuts, but not both.
Press mixture into pan, cover with plastic wrap and chill overnight or until firm.
Cut into 1 1/4-inch squares.

Fudge Recipe Round-Up: National Fudge Day

National Fudge Day: What a great day to celebrate! My Aunt Annie made the best Fudge in the world, but now that I know more about candy nomenclature, I think she really made truffles. They were dark chocolate balls rolled in cocoa. I'll always remember her truffles as fudge.

However, I had my first taste of the 'real' fudge down the shore in Atlantic City. Fudge was sold along with Salt Water Taffy at many of the Boardwalk candy shops.

History of Fudge: Fudge was supposedly invented in the U.S.in the late 1880s. Historians believe the first batch of fudge resulted from a bungled batch of caramels, as in "Oh, Fudge" I don't think so... According to Wikipedia, the main component of Fudge was similar to the traditional recipe for Scots Tablet found in The Household Book of the Lady Grisell Baillie (1692-1733). The term 'fudge' is often used in the UK for a soft variant of the tablet recipe.

One of the first documented examples of American fudge (containing chocolate!) was found in a letter written by Emelyn Batersby Hartridge, a Vassar College student, who wrote that a friend's cousin made fudge in Baltimore in 1886 and sold it for 40 cents a pound. Hartridge asked for the fudge recipe, and in 1888 made 30 pounds of the fudge for the Vassar Senior Auction. In The Candy Book (Alice Bradley, 1929) an entire chapter is devoted to fudge.

Fudge is a crystalline candy, which means that, unlike lollipops, caramels, and taffy, crystal formation is the key to making great fudge. Tiny microcrystals of sugar in fudge give fudge its firm but smooth texture. The secret to successful fudge is getting these crystals to form at just the right time. Fudge is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. Tiny microcrystals in fudge are what give it its firm texture. When the crystals are small enough, they don’t feel grainy on your tongue, but smooth.

While you ultimately want crystals to form, it's important that they don't form too early. Now this is where it gets tricky! The key to successful, non-grainy fudge is in the cooling, not the cooking. If you disturb the cooling fudge during this cooling phase, you increase the potential for larger crystals (seed crystals) of sugar to form too early and thus a grainy fudge results.

O.K. this is too much for me to take in, not being a candy maker. So how to make fudge relatively easy?

I've posted many fudge recipes over the past three years, so I thought I'd do a round-up of some of those fudge recipes. I've also re-posted the recipe below for Philly Fudge! I'm from Philly, and I grew up with Philadelphia Cream Cheese. The Philly Fudge recipe is an adaptation of the famous uncooked fudge recipe developed by Philadelphia Brand Cream Cheese.  It became popular right after World War II. It really is pretty foolproof.

FUDGE RECIPE LINKS 

Goldie's Fudge
Vanilla Macadamia Nut Fudge
Nigella's Chocolate Pistachio Fudge
Creamy Chocolate Fudge
Chocolate Coffee Fudge
Ruth Jordan's Busy Lady Fudge
Bailey's Irish Cream Fudge
Layered Mint Chocolate Fudge (Lesa Holstine)
Foolproof Dark Chocolate Fudge
Easy Million Dollar Fudge

PHILLY FUDGE

Ingredients
4 ounces unsweetened chocolate
1- 8 ounce package Philadelphia Cream Cheese, softened
2 tablespoons milk or cream
4 cups sifted powdered sugar
1 teaspoon vanilla extract
Dash of salt
1/2 cup coarsely chopped pecans or walnuts
  
Directions
Butter 8 inch baking pan well; set aside.
Melt chocolate in double boiler over hot, not boiling water.
Mix cream cheese and milk (or cream), beating on high speed until smooth.
Add powdered sugar, 1/2 cup at time, and beat at low speed until creamy.
Blend in melted chocolate, vanilla, and salt. Beat until smooth.
Stir in pecans or walnuts, but not both.
Press mixture into pan, cover with plastic wrap and chill overnight or until firm.
Cut into 1 1/4-inch squares.

National Fudge Day: Philly Fudge

Today is National Fudge Day. I love fudge, and I've blogged lots of fudge recipes over the past year or so. I thought I'd do a round-up of some of those fudge recipes and add a new one.

Goldie's Fudge
Vanilla Macadamia Nut Fudge
Nigella's Chocolate Pistachio Fudge
Creamy Chocolate Fudge
Chocolate Coffee Fudge (Cooking with Trade Joe's) guest blog

Last Year's Post on National Fudge Day that includes a recipe for Foolproof Dark Chocolate Fudge.

I'm from Philly, and I grew up with Philadelphia Cream Cheese. Here's a recipe for Philly Fudge: This recipe, an adaptation of the famous uncooked fudge recipe developed by Philadelphia Brand Cream Cheese, became popular right after World War II. It's pretty foolproof.

Philly Fudge

4 ounces unsweetened chocolate
1- 8 ounce package Philadelphia Cream Cheese, softened
2 tablespoons milk or cream
4 cups sifted powdered sugar
1 teaspoon vanilla extract
Dash of salt
1/2 cup coarsely chopped pecans or walnuts

1. Butter an 8 inch baking pan well; set aside.
2. Melt chocolate in double boiler over hot, not boiling water.
3. Mix cream cheese and milk (or cream), beating on high speed until smooth. Add powdered sugar, 1/2 cup at a time, and beat at low speed until creamy.
4. Blend in melted chocolate, vanilla, and salt. Beat until smooth. Stir in pecans or walnuts, but not both.
5. Press mixture into pan, cover with plastic wrap and chill overnight or until firm. Cut into 1 1/4-inch squares.