Member Recipes/

Spiced Chocolate Fudge

Little Bottles Spice Co

I have childhood memories of my mother making fudge the old-fashioned way - cooking it on the stove top. This version takes that recipe and updates it with THE JAVA for a wonderful mix of chocolate with a low-key spice finish. The best way to enjoy it is in small bites. The first bite lets you know this is not ordinary fudge. The second bite allows you to experience the flavor of the spice with the chocolate and the pleasantness of the gentle heat will stay on your tongue for a few minutes. This fudge makes a special hostess gift for any time of the year, or a special holiday gift for your favorite chocolate lover!


2 cups of sugar

6 oz unsweetened chocolate (broken into small pieces)

1 cup of whole milk

pinch of salt

4 tablespoons of butter

1 tablespoon vanilla

2 tablespoons of THE JAVA


Combine sugar, chocolate, milk and salt in a large sauce pan. Place over a medium-high heat and bring to a boil. Turn down to medium heat and simmer until mixture reaches the softball stage (238 degrees). It could take 20 minutes to get to this point, but frequent checking is necessary because it can turn quickly. Remove from heat. Add butter and THE JAVA but do not stir. When cool, add vanilla, stir all ingredients together and keep stirring until the mixture loses its gloss. When thick and the gloss is gone, place in a lightly buttered 9x9 square pan to continue cooling. Refrigerate. When set, cut into small squares. Can be stored in the refrigerator for several weeks. When serving, let fudge sit and return to room temperature first.