I’m more of a tea gal, myself, and while I love all things coffee flavoured – Coffee Crisp, Iced Caps, Vietnamese Coffee Fudge – I don’t actually drink coffee. It’s strange that I love the taste of coffee flavoured things but don’t like the taste of coffee. Kind of like how I’m not a fan of raisins, but I love chocolate covered raisins. Weird? Yes. But I embrace it.
On the very rare occasion that I do drink coffee, it’s usually because I’m mind-numbingly tired and desperate. And when I do drink it, it has to be loaded with lots of cream and sugar. Loaded. Plain black coffee never touches these lips, and it’s gotta be in the form of a rich, chocolatey mocha or a sweet and milky vanilla latte.
That being said, I’m shocked that I was only recently introduced to Vietnamese Iced Coffee. It’s basically coffee mixed with thick and creamy sweetened condensed milk, and poured over ice. Does that not sound heavenly on a hot summer day?
Let’s take a minute to dream about way back when the sun shone hot all day and we spent the afternoons lounging on sunny patios in shorts and flip flops. Seems like so long ago, doesn’t it?
No matter what time of year it is, that sounds like my idea of the perfect coffee. Now, what would make it even better? Adding chocolate, of course. And turning it into fudge.
This stuff is so easy to make. Based on a Canadian Living recipe, it uses only 4 ingredients – chocolate, white chocolate, sweetened condensed milk and coffee powder – and takes mere minutes to whip up. The hard part? Waiting for it to solidify and cool. The hardest part? Trying not to eat the entire batch in once sitting.
These little bits of fudge are smooth and creamy with a chocolatey taste and a kick of that rich, coffee flavour. Plus, they’re obviously a breakfast food, since coffee is made for breakfast.
|Vietnamese Coffee Fudge|| |
- 10 oz white chocolate, chopped
- 6 oz bittersweet chocolate, chopped
- 1 300-mL can sweetened condensed milk
- 2 Tbsp coffee powder
- ½ Tbsp water
- Line a 8x8 inch baking pan with parchment paper; set aside.
- In a small bowl, dissolve coffee powder in water (it will be thick).
- In a heatproof bowl over a pot of barely simmering water, melt together the white chocolate, bittersweet chocolate, sweetened condensed milk, and coffee mixture, stirring constantly until smooth, about 5 minutes.
- Scrape chocolate mixture into prepared pan, smoothing the top. Refrigerate for at least 3 hours, or overnight, until fudge is firm.
- Lift fudge out of pan (by grabbing the parchment paper) and place on a cutting board. Cut into squares using a hot knife.