1/2 cup chopped nuts (walnuts or hazelnuts, optional)
Pinch of salt
Directions:
Start by gathering all your ingredients and ensuring you have a clean and spacious work area. You will need a medium-sized heavy saucepan, a mixing bowl, a whisk, and an 8×8 inch square baking pan lined with parchment paper for easy removal later.
In the saucepan over low heat, add the unsalted butter, stirring constantly until fully melted. Be careful not to let it brown!
Once the butter is melted, gradually stir in the sweetened condensed milk and mix until well combined.
Next, sift the cocoa powder into the mixture to ensure there are no lumps, and whisk it smoothly until you achieve a silky chocolate consistency.
Now, blend in the vanilla extract and a pinch of salt to enhance the flavors.
To give your fudge a delightful kick, add the instant espresso powder and mix until incorporated.
Gently fold in the chopped amarena cherries and nuts if you choose to use them. This step will bring a beautiful color and flavor profile to your squares.
Pour the fudge mixture into the prepared baking pan and spread it evenly. Use a spatula to smooth the top.
Refrigerate the fudge for at least 4 hours, or until it sets completely. This refrigeration step is crucial for achieving that perfect fudge texture.
Once set, lift the fudge out of the pan using the parchment paper and cut it into squares. Enjoy your delightful espresso fudge!
Additional Information:
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 4 hours 25 minutes
Number of servings: 16 squares
Approximate calorie count per serving: 150 calories
