Mexican Coffee Fudge

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 2 1/2 teaspoons instant espresso powder
• 1/2 teaspoon ground cinnamon (or more if you like)
• 1 cup whole milk
• 3 cups granulated sugar
• 1/2 cup unsalted butter, cubed
• 4 ounces unsweetened chocolate, finely chopped

Recipe

• 1 butter an 8" square baking dish and set aside.
• 2 dissolve the instant espresso powder and cinnamon in 3 teaspoons of hot water. stir until a paste forms, and set aside.
• 3 in a saucepan, heat milk, sugar, butter and chocolate over a medium heat until it reaches a boil. do not stir or scrape down sides.
• 4 lower heat, add a candy thermometer and heat (without stirring) until mixture reaches softball stage (238°f).
• 5 remove from heat; allow to cool to 110°f, then with a rubber spatula scrape in espresso mixture. in an electric mixer, using paddle attachment, beat mixture until it loses its gloss and thickens.
• 6 spread fudge evenly into prepared 8" square pan. let cool for 20 minutes, then cut into 12 pieces.