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Coffee Fudge

Coffee Fudge

At our house Coffee Fudge is a must make recipe during the holidays. I have been making this recipe for years. 

I make it for Christmas parties, for food gifts, and I even ship some of it to my mom every year for Christmas. 

If you know someone that loves coffee, this coffee fudge is a must try for the holidays! 

Coffee Fudge Recipe

When I send this to work with my husband it is gone in no time. Everyone that loves coffee loves it. 

If you are giving this as a food gift you could easily pair this with other flavors of homemade fudge like peanut butter fudge or candy bar fudge

You could also wrap some of it up in a nice coffee cup for a fun food type of gift. 

Coffee Fudge on a plate

You might be thinking that fudge is hard to make, but it is not. It does take a little bit of time to make, but it isn’t hard to make. 

Fudge is rich and sweet. That means that you can cut the pieces small and make a batch serve quite a few. 

Coffee Fudge on a white plate

If you have never tried making homemade fudge give it a try this year!

Coffee Fudge

Coffee Fudge

Coffee Fudge

Coffee fudge is a must make for the holidays. It makes a great food gift for anyone that loves coffee.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 cups sugar
  • 1/2 cup butter, cut into chunks
  • 2 tablespoons instant coffee granules
  • 1/8 teaspoon salt
  • 1- 5 ounce can evaporated milk
  • 12 large marshmallows, cut into pieces (or use 120 mini marshmallows)
  • 1 cup semi sweet chocolate chips
  • 1 teaspoon of vanilla

Instructions

  1. Line a loaf pan with foil and grease. Set aside. You can also use an 8×8 pan lined with foil. A loaf pan gives you thicker pieces and an 8x8 pan gives you thinner ones.
  2. In a pan combine sugar, butter, coffee granules, salt, milk, and marshmallows.
  3. Bring to a boil and continue cooking over medium high heat until it reaches soft ball stage, which is 234 degrees, on a candy thermometer. You will need to stir this to keep it from burning and you do need a candy thermometer to make it.
  4. Remove from heat and stir in vanilla and chocolate chips until melted.
  5. Pour mixture into lined loaf pan. Cool completely or overnight and let cut into squares.

 

Adapted from Southern Living. Originally posted December 2012. Updated December 2019. 

 

 

Lynn's Kitchen Adventures

Comments

  1. i’ll definitely try this! it sounds so good 🙂

  2. have you tried it with marshmallow cream?

    • I have not, but it might work. I really think you could add the coffee part to any cooked fudge and have it work fine. So, if you have a cooked fudge you like, you might just try adding the coffee part to it. If you try it, I would love to hear what you think. I just made a double batch today for our office party on Friday.

  3. I’m sad to say this recipe didn’t work out for me. Not sure what I did wrong. When I make the type that uses evaporated milk and follow the full boil for 5 m directions I noticed that does not get the sugar mixture as hot. Maybe up to 215? The fudge thickened on me very quickly. Is this the type that you really have to beat and work or did I overcook the sugar? Any thoughts? I know some recipes have the fudge cool and then you need to beat/mix aggressively. It smells great though! If I had more sugar in the house I’d be trying it again.

    • I am not sure what went wrong. The recipe I adapted this from actually had you cooking it for 10-15 minutes which I found was too long. You may have gotten the mixture too hot too soon. I would guess. Do you have a chocolate fudge recipe that you do like? I think you could easily had the coffee to just about any chocolate fudge as long as it cooked long enough for the coffee to dissolve in. I hope that helps.

  4. I’m kicking myself because I should’ve seen it coming, but the mixture obviously needs to cool before the chocolate chips were added. The chocolate seized up due to the high temp and I have yummy smelling coffee-chocolate concrete in my pan. Perhaps this should be mentioned in the recipe…?

    • I am sorry you had issues with it. I have not had that problem and I have made it a few times now. The recipe, does say to remove from the heat before adding the chocolate. And again I am sorry you had issues with the recipe.

  5. Lynn, on the Coffee Fudge recipe you mention either using 12 large marshmellows cut up or 120 mini marshmellows. Are 12 large marshmellows the same equivalent as 120 mini ones? Just thought that might not be too accurate, but then again it may. I’m not the best at this stuff. Just let me know. Thanks!

    • From what I have read 10 mini marshmallows equals 1 large one and I have use both in this recipe and had it work. So, I think it is pretty close. I hope that helps.

  6. I made this recipe last night and it is amazing!!! Am ing another batch to hand out for Christmas! Thank you for sharing.

  7. You had me at coffee + marshmallows, Lynn! 🙂 What a great recipe!

  8. Maria Rivera says

    Can I omit the chocolate chips and marshmallows ? Also, can I use coffee powder instead of the granules and would be the measure for it? Thanks in advance

    • The chocolate and marshmallows are necessary for the texture and taste. It wouldn’t be the same without those I have only uses instant coffee so I am not sure on that either.

Trackbacks

  1. […] I’m not a coffee drinker, I absolutely love coffee in recipes! (That’s probably why we have a good number of desserts which include coffee (or are made to enjoy with coffee) already here on All Gluten-Free […]

  2. […] Coffee Fudge from Lynn’s Kitchen Adventures ~ gluten free, […]

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