Coffee Shop Fudge
- 1 cup chopped walnuts or pecans (I usually use walnuts but pecans are great too!)
- 3 cups semi-sweet chocolate chips
- one 14 oz. can of sweetened condensed milk
- 2-3 tablespoons brewed coffee (if possible, try and use a bold and strong blend.)
- 2 teaspoons cinnamon (I love cinnamon so I use a decent amount but if you aren't a huge cinnamon lover, use less.)
- a sprinkle of salt
- 1 teaspoon of vanilla extract
- Line a 9 or 8 inch square pan with parchment paper. It is ok if the sides hang over, you can use them to pull the fudge out after it has hardened.
- Toast the nuts first, place in a pan and let them toast for a minute or two over a low to medium heat. Stay close by, we don't want them to burn.
- Remove the nuts once toasted.
- In a saucepan over a medium heat, mix the chips, condensed milk, coffee, cinnamon and salt. Keep stirring the whole time, the chocolate could burn. Stir until everything is melted and mixed.
- Once everything is melted, add the vanilla and nuts. Mix once again.
- Pour and spread into the square pan. Cover and put into the fridge for a few hours or overnight.
- Once the fudge is solid, pull it out of the pan. Grab a knife and cut into bite sized squares. I would keep these in the fridge but they also taste good at room temperature.
