I love making fudge for party favors and homemade hostess gifts during the holidays. These autumn spice coffee pecan fudge drops are a perfect end to a dinner party or for a dessert table.
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Other fudge recipes I’ve made are coffee almond fudge, Easter fudge, and peanut butter fudge. As I was standing at the stove, stirring the chocolate chips and sweetened condensed milk, I was getting impatient. I decided to add the vanilla and pecans and drop them onto Silpat lined cookie sheets. The result is a rich and delicious fudge bite.
I’m not a huge fan of a piece of fudge, they can be thick, but I do like it. I know, that doesn’t make much sense. These drops are thinner yet chunkier and filled with pecans and partially melted chips. You could also call it lazy fudge. Is it difficult to pour the mixture into a pan? No, certainly not, but it is easier to just drop the mixture onto baking sheets.
First, make a pot of Door County Autumn Spice coffee. Enjoy a cup if you want, you only need a few tablespoons for the recipe. The Autumn Spice blend has a predominately cinnamon flavor which pairs nicely with the chocolate. The hint of cinnamon in these fudge drops is a nice surprise.
The pecans I used are from Millican Pecan Company in Texas. I used pecan pieces, that way I didn’t have to do any chopping, saving me time in the kitchen. Their pecans are fresh and delicious. I had to stop myself from eating them so I’d have enough for my recipes this week!
You may be wondering why there is coffee in this fudge recipe. Coffee enhances the flavor of chocolate making this fudge richer than one without the addition of it. Salt is another flavor enhancer and just a small amount is needed in this recipe.
- 3 cups of milk chocolate chips
- 1 (14 ounce) can of sweetened condensed milk
- 2 tablespoons Door County Autumn Spice Coffee (At Room Temperature)
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ¾ cup pecans, chopped, I used pecans from Millican Pecan
- Line 3 rimmed sheet pans with parchment paper, then, grease the paper with butter and set the pan aside or line sheet pans with a Silpat baking mat.
- In a heavy saucepan over medium low heat, combine chocolate chips, milk, coffee, and salt. Stir until chips are almost melted.
- Mix in the vanilla and pecans. Stir until well combined.
- Using a small cookie scoop, drop onto prepared pans. Refrigerate a minimum of 2 hours until set. They will be fudge like in consistency. Store in a sealed container in the refrigerator.
If you prefer more traditional fudge, butter parchment to fit an 8-inch square pan. Pour mixture into pan and refrigerate minimum of 2 hours. Cut into 1-inch squares.
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Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea! Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts. We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!
Here’s what we made for Tuesday:
Maple Coffee Glazed Baked Donuts by A Kitchen Hoor’s Adventures
Baby Greens Salad with Pomegranate, Blue Cheese, And Pecans by Karen’s Kitchen Stories
Instant Pot Pork Riblets with Sauerkraut by Palatable Pastime
Pecan Chicken and Grape Salad by Cindy’s Recipes and Writings
Turkey & Cranberry Stuffed Acorn Squash by Sweet Beginnings
Apple Cider Cheesecake Tarts by Red Cottage Chronicles
Autumn Spice Coffee Pecan Fudge Drops by Family Around the Table
Caramel Apple Pecan Cobbler by Hezzi-D’s Books and Cooks
Pecan Butter Pie by A Day in the Life on the Farm
Vegan Ginger Pear Bundt Cake by The Baking Fairy