I’m a pretty picky coffee drinker. So when my coffee beans go two weeks over the roast date, I just don’t want anything to do with the beans anymore. Unfortunately, this means that at my very slow pace of drinking one cup a day, I tend to have coffee leftover. What do I do with the leftover coffee beans? I bake! Recipe for the fudge is after the jump.
Here’s my supereasy recipe for making fudge. Makes 24 servings.
3 T of finely ground coffee (as fine as cocoa powder)
2 cans of sweetened condensed milk
1 bag of semi-sweet chocolate chips
1 bag of peanut butter chips (you can also substitute creamy peanut buter here)
1 oiled square pan or 2 muffin tins
1. Lightly butter or oil the inside of the pan or containers that you will be storing the fudge in.
2. Open 1 can of sweetened condensed milk and set aside.
3. Put chocolate chips into saucepan and melt the chips over low heat. Make sure you are constantly stirring. Once chips are melted (do not over-melt or boil), turn off heat, and slowly stir in sweetened condensed milk. Add 2 T of coffee.
4. Immediately pour mixture into storage containers. Place in fridge. After about 2 hours, the fudge should be firm to the touch. If it is, continue onto step 5.
5. Open the second can of sweetened condensed milk and set aside. Put peanut butter chips into saucepan and melt chips over low heat like in step 3. Slowly stir in sweetened condensed milk. Pour mixture over the chocolate bottom.
6. Take remaining 1 T of coffee and sprinkle over the peanut butter. Place back in fridge for at least another 2 hours. When cutting the fudge, it should be firm and easy to remove.