Mocha Almond Fudge – a delicious recipe with bittersweet chocolate, unsalted butter, espresso powder, sugar, corn syrup, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
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 235u00b0 on a candy thermometer, about 15 minutes.
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.
4
Invert fudge onto a cutting board and peel off foil. Cut fudge into 1-in. squares.
5
Make ahead: Up to 1 week, chilled airtight, or up to 2 months, frozen.
6
Note: Nutritional analysis is per piece.
1896
kcal
Calories
109
g
Fat
217
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound bittersweet chocolate, chopped, 3/4 cup unsalted butter, at room temperature, 3 tablespoons instant espresso powder, 2 1/2 cups sugar, and more.
Yes, Mocha Almond 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.
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