Vietnamese coffee, a luscious blend of rich, intense espresso and sweet, creamy condensed milk, inspired this fudge.
- Portion size 36 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In heatproof bowl set over saucepan of hot (not boiling) water, heat together white chocolate, bittersweet chocolate, condensed milk and espresso, stirring, until melted and smooth, about 5 minutes.
Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top. Refrigerate until firm, about 3 hours. (Make-ahead: Cover and refrigerate for up to 3 days.) Lift out onto cutting board; using hot knife, cut into squares.?
Tip from The Test Kitchen: For perfect squares of fudge, make sure it's completely set before slicing. Run a thin, sharp knife under hot water and dry between each cut for a smooth, polished finish.
Nutritional facts per piece: about
- Sodium 22 mg
- Sugars 12 g
- Protein 2 g
- Calories 104.0
- Total fat 5 g
- Potassium 89 mg
- Cholesterol 4 mg
- Saturated fat 3 g
- Total carbohydrate 13 g
%RDI
- Iron 2.0
- Folate 1.0
- Calcium 5.0
- Vitamin A 1.0
