Mocha Almond Fudge

Name: Mocha Almond Fudge
Prep time: 30 min
Total time: 2 h 30 min
Yield: Makes 36 pieces (1 in. square)
Ingredients: 1 pound bittersweet chocolate, chopped; ¾ cup unsalted butter, at room temperature; 3 tablespoons instant espresso powder; 2 ½ cups sugar; ¼ cup corn syrup; 1 can (12 oz.) evaporated milk; 2 cups chopped toasted almonds

7 Ratings
5 Reviews

There are few treats in this world better than a smooth, chocolatey, decadent morsel of fudge, and this recipe is one of the best we've tried.

This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

prep:

30 mins

chill:

2 hrs

total:

2 hrs 30 mins

Yield:

Makes 36 pieces (1 in. square)

Nutrition Info

Ingredients

1 pound bittersweet chocolate, chopped
¾ cup unsalted butter, at room temperature
3 tablespoons instant espresso powder
2 ½ cups sugar
¼ cup corn syrup
1 can (12 oz.) evaporated milk
2 cups chopped toasted almonds

Directions

Step 1
Line a 9- by 13-in. pan with foil, letting foil hang over edges. Set aside. In a bowl, combine chocolate, butter, and espresso.

Advertisement
Step 2
In an 8- to 10-qt. pan, combine sugar, corn syrup, and milk, then bring to a boil over medium heat. Cook, stirring often with a wooden spoon to prevent boiling over, until mixture reaches 235° on a candy thermometer, about 15 minutes.
Step 3
Remove pan from heat and pour chocolate mixture into hot milk. Stir until smooth. Add almonds, stir just until combined, then pour fudge into prepared pan, smoothing top with spoon. Chill at least 2 hours.
Step 4
Invert fudge onto a cutting board and peel off foil. Cut fudge into 1-in. squares.
Step 5
Make ahead: Up to 1 week, chilled airtight, or up to 2 months, frozen.
Step 6
Note: Nutritional analysis is per piece.

Nutrition Facts

Per Serving:

214 calories; calories from fat 55%; protein 3.1g; fat 13g; saturated fat 5.6g; carbohydrates 25g; fiber 1.1g; sodium 15mg; cholesterol 13mg.

Sort by: Newest

Newest Oldest

prissymae

10/03/2011

It's getting to be holiday season again, and I've been looking for some new fudge recipes, and from reading the reviews sounds like this is a winner.

DivaDarlin

12/22/2009

This was just amazing and was a hit at my Christmas Party....With the downturn in the economy this will be part of the sweets basket that I am giving to my friends.

CookfromWA

12/14/2009

Best fudge recipe I've ever found. Thanks Sunset! One note: I used Medaglia D'Oro instant espresso and 3T was about 1/2T too strong (and I'm an espresso fan). So next time around it'll be 2 1/2 T. Fudge freezes beautifully. And - if you're tempted to NOT use a candy thermometer - resist the temptation. It's critical. Also - try a piece of this fudge with a sip or two of Cabernet or Syrah. The combination is die-and-go-to-heaven fabulous!

j9john

12/14/2009

This was really good and I had to make substitutions.I didn't have evaporated milk so I used half and half. I coulnd't find espresso powder so I use 2 tablespoons of strongly brewed coffee.I can't wait to tru it with the espresso powder. I had given up on making fudge except for the short cut recipes(marshmallo cream). This cooked beautifully. It wasn't grainy.It was very creamy yet firm. This will be my standard fudge recipe. Next time I will add vanilla and raisins and pecans.

ketover

02/28/2009

pretty darn good. i didn't put as much espresso power in however. the almonds are fantastic - the bigger the pieces the better.

Back to Mocha Almond Fudge

All Reviews for Mocha Almond Fudge

- of Reviews

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party