Espresso-Chocolate Fudge Recipe

Name: Espresso-Chocolate Fudge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1/4 cup marshmallow creme; 1 ounce unsweetened chocolate, chopped; 1 teaspoon vanilla extract; 1/2 cup water; 2 tablespoons instant espresso powder; 1 1/2 cups sugar; 3/4 cup sweetened condensed milk; 1/3 cup whipping cream; 1/4 cup (1/2 stick) unsalted butter; 2 ounces good-quality white chocolate (such as Lindt or Baker's); 30 espresso beans

Servings: persons

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract
1/2 cup water
2 tablespoons instant espresso powder
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
2 ounces good-quality white chocolate (such as Lindt or Baker's)
30 espresso beans

1
Line 8-inch square glass baking dish with aluminum foil, overlapping sides.
2
Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate and vanilla extract in medium bowl.
3
Mix water and espresso powder in heavy large saucepan until espresso powder dissolves.
4
Add sugar, sweetened condensed milk, whipping cream and unsalted butter and stir over medium heat until sugar dissolves, brushing down sides of pan occasionally with wet pastry brush.
5
Attach clip-on candy thermometer to side of pan.
6
Increase heat to high and bring mixture to boil.
7
Reduce heat to medium-heat and stir constantly but slowly with wooden spoon until candy thermometer registers 234F, about 12 minutes.
8
Immediately pour mixture over ingredients in bowl (do not scrape pan).
9
Stir mixture vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes.
10
Transfer the fudge mixture to prepared baking dish.
11
Smooth top of fudge in pan with rubber spatula.
12
Refrigerate fudge uncovered until firm enough to cut, about 2 hours.
13
Using aluminum foil as aid, lift fudge from pan.
14
Trim edges of fudge.
15
Cut into 30 pieces.
16
Melt white chocolate in top of double boiler over simmering water.
17
Using fork, drizzle white chocolate decoratively over fudge.
18
Press 1 espresso bean onto top of each piece of fudge.
19
Place fudge in candy cups.
20
Refrigerate fudge until white chocolate sets, about 20 minutes.
21
(Fudge can be prepared week ahead.
22
Store in airtight container in refrigerator.
23
Bring fudge to room temperature before serving.)

1793

kcal

Calories

Fat

289

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, 1/4 cup marshmallow creme, 1 ounce unsweetened chocolate, chopped, 1 teaspoon vanilla extract, and more.

Yes, Espresso-Chocolate Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Espresso-Chocolate Fudge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions