Indulgent Ethiopian Coffee Bean Fudge with Cardamom
Dive into the deep flavors of Ethiopian coffee and aromatic cardamom mingling in a creamy fudge that'll transport your taste buds.
Preparation
Get these tasks done before you start cooking.
Preparing the Fudge Base
- 1
Prep the pan
Line a 9x9 inch baking pan with parchment paper and grease it lightly.
Tip: For the freshest flavor, grind coffee beans just before using them.
- 2
Combine ingredients
In a medium saucepan over medium heat, combine sugar, butter, evaporated milk, and salt, stirring until butter melts.
- 3
Boil mixture
Bring to a boil and continue to stir for 5 minutes.
Mixing Coffee and Cardamom
- 1
Add spices
Reduce heat to low and stir in finely ground coffee and cardamom.
Tip: Stir continuously to prevent the mixture from burning. Pro Tip: Use a heavy-bottomed saucepan for even heat distribution.
- 2
Add vanilla
Add vanilla extract and continue stirring until well combined.
- 3
Remove from heat
Remove from heat.
How to Make Indulgent Ethiopian Coffee Bean Fudge with Cardamom
Total time: 2 h · Yields 4 servings
- 1
Melting the White Chocolate
Mix white chocolate chips and sweetened condensed milk over low heat until smooth.
- 2
Combining Elements
Gradually add the melted chocolate mixture into the coffee-cardamom mixture, stirring continuously.
- 3
Setting the Fudge
Pour the mixture into the prepared baking pan, smoothing the top with a spatula.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container at room temperature for up to 1 week.
Can I make this ahead?
Yes, it can be made up to 3 days in advance.
Can I substitute Ethiopian coffee with another type?
Yes, but note that the flavor profile may vary slightly.
Is there a non-dairy option for this fudge?
Substitute coconut milk for evaporated milk and use dairy-free chocolate.
Can I freeze the fudge for longer storage?
Yes, wrap tightly and freeze for up to 3 months.
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