2 pounds

Espresso granules have abundant flavor that mellows with hazelnuts and chocolate cookie crumbs. This recipe is so rich you'll want to cut it into tiny squares.

How to Make It

Step 1

Position knife blade in food processor bowl. Add cookies and 2 tablespoons espresso granules; process until mixture resembles fine crumbs. Set aside.

Step 2

Line a 13" x 9" x 2" pan with a large sheet of aluminum foil, allowing foil to extend 1" beyond ends of pan. Butter the foil and set aside.

Step 3

Combine remaining 2 tablespoons espresso granules, sugar, 1/2 cup butter, and milk in a large saucepan. Cook over low heat until sugar and espresso granules dissolve, stirring occasionally. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234°. Remove from heat.

Step 4

Add candy coating and marshmallow cream, stirring until candy coating melts. Stir in hazelnuts and vanilla. Gently fold in reserved cookie crumb mixture, creating a speckled effect.

Step 5

Spread mixture into prepared pan. Let cool completely. Carefully lift foil out of pan. Cut fudge into small squares.

Christmas with Southern Living 1995

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