Recipe 

Coffee and Cinnamon Fudge

Coffee and Cinnamon Fudge
Nutrition: Serving Size 1 piece of 40, Calories Per Serving 90, Total Fat 4.5g, Total Fat Pct Daily Value 7g, Calories From Fat 40g, Saturated Fat 3g, Saturated Fat Pct Daily Value 15g, Trans Fat 0g, Cholesterol 5mg, Cholesterol Pct Daily Value 2mg, Sodium 20mg, Sodium Pct Daily Value 1mg, Carbohydrates 14g, Carbohydrates Pct Daily Value 5g, Dietary Fiber 1g, Dietary Fiber Pct Daily Value 4g, Sugar 12g, Protein 1g;Percent Daily Value*: Vitamin A 0%, Calcium 4%, Vitamin C 0%, Iron 2%.
Yield: about 2 1/2 pounds
Prep Time: 10 Min.
Cook Time: 5 Min.
  • Ingredients
  • 3 cup semi-sweet chocolate chips
  • 1 (14 oz.) can Magnolia® Sweetened Condensed Milk
  • dash salt
  • 1 tablespoon instant coffee
  • 1 teaspoon hot water
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon
  • Instructions
  • LINE 8-or 9-inch square pan with wax paper. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Dissolve coffee in hot water. Add dissolved coffee, vanilla and cinnamon to chocolate mixture, stirring until smooth. Spread evenly into prepared pan.
  • CHILL 2 hours or until firm. Lift fudge out of pan with wax paper and place onto cutting board. Peel off paper and cut into squares.
  • Chocolate Fudge: Omit coffee, water and cinnamon. Add 1/2 to 1 cup chopped nuts and additional 1/2 teaspoon vanilla extract.

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