Ingredients
The following ingredients have 20 Servings
- 10- oz semi-sweet chocolate chips
- 10- oz Ghiradelli dark chocolate bar (broken up (you can use all semi-sweet chips if preferred))
- 1 teaspoon espresso powder
- 1 14- oz can condensed milk
- 3 Tablespoons butter
- 2 Tablespoons Stroopwafel liqueur ((you can use Kahlua instead for more of a mocha fudge))
- 1/2 teaspoon Coffee Tequila ((You can use vanilla extract in lieu of tequila))
- 1/4 teaspoon salt ((omit if using salted butter))
- 1/4 teaspoon cinnamon
- Garnish: Sparkling sugar
Instruction
- Grease an 8x8-inch baking dish then line with parchment paper. Run a little extra up the sides to help lift the fudge when cooled. Set aside.
- Place chocolate and espresso powder in a large microwave safe bowl.
- Place in microwave and heat in 30-second increments, stirring in-between, until melted. It takes about 2-1/2 minutes.
- Add sweetened condensed milk and butter. Stir and return to microwave until butter is melted. Usually around 1 minute.
- Remove from microwave and stir well.
- Add Stroopwafel, coffee tequila, salt if using and cinnamon. Stir.
- Pour into prepared baking dish. Smooth top.
- Sprinkle with sparkling sugar.
- Place in refrigerator for 2 or more hours. You want it to be firm enough to slice evenly.
- To remove: run knife around edge then lift out with parchment paper. Place on cutting board and cut into squares.
