Best 5 Sandra Lees Espresso Toffee Fudge Recipes
Indulge in a Symphony of Flavors: Sandra Lee's Espresso Toffee Fudge
Prepare to tantalize your taste buds with Sandra Lee's Espresso Toffee Fudge, a culinary masterpiece that seamlessly blends the rich bitterness of espresso with the decadent sweetness of toffee. This delectable treat is not just a dessert; it's an experience that will transport you to a realm of pure bliss. With its velvety texture, irresistible crunch, and symphony of flavors, this fudge is guaranteed to leave you craving more.
Sandra Lee's culinary expertise shines through in this recipe, as she skillfully combines simple ingredients to create something extraordinary. The secret lies in the perfect balance of espresso powder and toffee bits, which complement each other to create a taste sensation that is both familiar and utterly unique. The addition of chopped walnuts adds a delightful textural contrast, while the creamy chocolate ganache topping takes this fudge to the next level of indulgence.
Whether you're a seasoned baker or a novice in the kitchen, Sandra Lee's Espresso Toffee Fudge is an achievable delight. The step-by-step instructions are clear and easy to follow, ensuring success even for those with limited baking experience. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with an unforgettable dessert experience.
SANDRA LEE'S ESPRESSO TOFFEE FUDGE
I love Everything about this recipe! I love Toffee, I love Espresso and who doesn't love fudge????
Provided by Brandy Bender
Categories Other Desserts
Time 3h20m
Number Of Ingredients 8
Steps:
- 1. Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
- 2. Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.
TIRAMISU CREME WITH ESPRESSO
Steps:
- In a small bowl, stir together the confectioners' sugar, Marsala, espresso powder, cocoa and vanilla.
- In a large bowl of a stand mixer, beat the mascarpone cheese until light and fluffy. Fold in the whipped topping. Fold in the coffee Marsala mixture.
- Spoon into 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish with 2 ladyfinger cookies and chocolate shavings, for garnish.
COFFEE SHOP FUDGE
This coffee fudge recipe is one that my son, Jackson, and I worked on together. After several efforts, we decided this version was a winner. It is smooth, creamy and has an irresistible crunch from pecans. The coffee and cinnamon blend nicely to provide subtle flavor. -Beth Osborne Skinner, Bristol, Tennessee
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pounds (64 pieces).
Number Of Ingredients 7
Steps:
- Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. , Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
ESPRESSO TOFFEE FUDGE
Make and share this Espresso Toffee Fudge recipe from Food.com.
Provided by Mom2Rose
Categories Candy
Time 4h10m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 7
Steps:
- Lightly coat 9x13 inch baking pan with butter-flavored cooking spray.
- In large saucepan over medium heat, combine butter, sugar, evaporated milk and espresso powder.
- Bring to a rolling boil for 10 minutes, stirring constantly.
- Remove from heat and add chocolate chips and marshmallows.
- Stir until melted and completely incorporated.
- Pour into prepared pan.
- Sprinkle toffee bits over top and press lightly into fudge.
- Cool in the refrigerator until set, about 3-4 hours.
- Cut into bite-sized squares to serve.
ESPRESSO TOFFEE
This recipe was printed on a Challenge butter package. Being a coffee lover I had to try it. I have never found a candy recipe that yields a tastier treat.
Provided by Jack Kaufman
Categories Candy
Time 50m
Yield 1 1/2 pounds, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare 9" x 13" pan by lining with aluminum foil or parchment paper.
- Melt butter over medium heat in heavy 2 to 3 quart saucepan.
- Stir in sugar, corn syrup and espresso.
- Cook over medium heat stirring constantly until sugar is dissolved and mixture come to a boil.
- Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage).
- Pour mixture into prepared pan.
- Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy.
- (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat.
- Gently press nuts into chocolate.
- Let candy stand at room temperature to cool completely.
- Break into pieces.
- Store in an airtight container.
Nutrition Facts : Calories 619.2, Fat 40.4, SaturatedFat 23.1, Cholesterol 81.3, Sodium 248.9, Carbohydrate 68.2, Fiber 2, Sugar 62.3, Protein 2.8
Tips:
- Use high-quality ingredients. The better the quality of your ingredients, the better your fudge will taste. This means using real butter, heavy cream, and good-quality chocolate.
- Don't overcook the fudge. The fudge will continue to cook as it cools, so it's important to remove it from the heat as soon as it reaches the desired temperature.
- Let the fudge cool completely before cutting it. This will help the fudge to set properly and prevent it from becoming crumbly.
- Store the fudge in an airtight container in a cool, dry place. The fudge will keep for up to two weeks at room temperature or up to three months in the refrigerator.
Conclusion:
Sandra Lee's espresso toffee fudge is a delicious and easy-to-make treat that is perfect for any occasion. With its rich, creamy flavor and crunchy toffee bits, this fudge is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
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