Autumn Spice Coffee Pecan Fudge Drops
Fudgy bites of chocolate and pecans perfect for any dessert table.
Equipment
Ingredients
- 3 cups of milk chocolate chips
- 1 14 ounce can of sweetened condensed milk
- 2 tablespoons Door County Autumn Spice Coffee At Room Temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup pecans chopped, I used pecans from Millican Pecan
Instructions
- 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.
Notes
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.
