Coffee Fudge {Espresso Fudge}
Easy coffee fudge recipe, homemade with simple ingredients. This mocha fudge is full of semisweet chocolate chips, espresso powder and toasted almonds.
Today’s recipe is for all my coffee loving chocoholics out there! The inspiration for this recipe comes from my mom who is a candy making pro! I modified her recipe slightly by adding a pink topping to create a layered fudge. Not only does it look good, but it tastes incredible. It’s rich, creamy and nutty and packed with chocolate and coffee flavors. This fudge is perfect for Valentine’s Day, Mother’s Day and it would also make a wonderful homemade gift for the Christmas holidays. If you are as addicted to all things coffee like me, then you will also love these Coffee Cookies {Espresso Mocha Cookies}, Chocolate Coffee Cake, Mocha Cupcakes (Coffee Cupcakes), Coffee Popsicles, and Mocha Brownies With Coffee Glaze.
Table of contents
How to make easy chocolate coffee fudge recipe from scratch?
- Melt ingredients– Including chocolate chips, condensed milk, butter.
- Mix in remaining ingredients– Espresso powder and chopped almonds.
- Add to pan– Lined with wax paper.
- Add pink layer– Optional step.
- Add toppings– Chopped almonds and chocolate chips.
- Chill– Until set.
- Remove fudge– Cut slices.
Key ingredients for espresso fudge
- Chocolate chips– You will need semi-sweet and white chocolate for the different layers.
- Sweetened condensed milk– No heavy cream needed.
- Espresso powder- This is not the same as coffee grounds!
- Add ins– such as almonds.
What is espresso powder? Is it the same as ground coffee beans?
It is coffee that’s been brewed then dried. It is not the same as ground coffee beans. Espresso granules will dissolve in warm or cold liquids unlike ground coffee granules which will never dissolve.
Espresso powder substitute
Nothing can taste as strong and aromatic as espresso powder but you can use instant coffee mix and that also dissolves well in the melted chocolate mixture.
Variations
Omit the pink layer– This will result in plain mocha fudge.
Use different flavors of chocolate for the pink layer– Such as peppermint, strawberry, or cherry.
Add other nuts– Such as cashews, pecans, walnuts, or peanuts. You could even add a mix of these.
Make another colored layer– Do this instead of a pink layer, or add on more colored layers to make a thick colorful fudge.
Mix in espresso extract– Because this intensifies the coffee flavor and aroma even further.
Add extracts– Such as almond, vanilla, or rum.
Add other toppings– Such as mini marshmallows, chopped up candy bars, shredded coconut, sprinkles, or whatever else you prefer.
Tips and techniques for mocha fudge
What to do If I can’t find pink candy coloring? You can use a small amount of red candy coloring which will chow up pink instead.
You must line pan with wax paper– Because this allows you to remove the fudge from the pan to cut the slices easily and evenly.
Make sure almonds are toasted– Because this increased the depth of flavor and nuttiness.
Candy food coloring is oil-based and different than regular water-based food coloring– They cannot be used interchangeably. If you mix regular food coloring, your melted chocolate can seize.
Use unsalted butter– Because this prevents the fudge from becoming too salty.
You cannot replace condensed milk with evaporated milk– Because condensed milk is thick and sweetened unlike evaporated milk.
Why is my fudge sticky? Why didn’t it set? Your measurements were not correct. Please make sure you are using measuring cups and spoons and not eyeballing anything. Another reason could be that it wasn’t chilled long enough for the mixture to set fully.
Almonds are optional– If you prefer creamy fudge without any nuts, just omit them entirely.
Use semisweet chocolate chips– Dark chocolate made the end result very bitter and milk chocolate made it too sweet. Semisweet had the correct balance of sweetness and bitterness.
How to cut fudge smoothly? Use a very sharp knife to cut smooth clean slices. Clean with a wet paper towel after each cut for best results.
How to melt ingredients? Heat in the microwave for 30 seconds at a time, making sure to mix often until everything is fully melted and mixture is smooth and creamy.
What size pan to use? I recommend an 8×8 square pan for this recipe.
Storage of homemade fudge
Refrigerate- In a sealed container for up to 1 week.
Freeze- Double wrap and store it in an air tight container to prevent freezer burns for up to 1 month. It can also be stored as a whole block and then sliced after being thawed.
Room temperature– These can stay out on the counter away from direct heat for 3-4 hours.
More fudge recipes
- Easy Caramel Fudge (2 Ingredients)
- Condensed Milk Fudge (Cranberry and Pistachio)
- Maple Fudge (With Maple Syrup)
- Fantasy Fudge (With Marshmallow Creme)
- Christmas Fudge (Candy Cane Fudge)
- Oreo Fudge (Cookies and Cream Fudge)
- Classic Chocolate Fudge (3 Ingredients)
- Pumpkin Fudge (With Gingersnap Crust)
- Lemon Fudge (2 Ingredients)
- Peanut Butter Fudge (3 Ingredients)
- Rocky Road Fudge
- White Chocolate Fudge (2 Ingredients)
- Spicy Chocolate Fudge Footballs
Coffee Fudge (Espresso Fudge)
Ingredients
Mocha Coffee Layer
- 3 cups Chocolate chips, Semisweet
- 1 can Sweetened condensed milk, 14 oz. can
- 1/4 cup Butter, Unsalted, Cut into small cubes
- 2 tsp Espresso powder
- ⅓ cup Almonds, Toasted, Roughly chopped, Optional
Pink Layer (Optional)
- 3 cups White chocolate chips
- 1 can Sweetened condensed milk, 14 oz. can
- Pink candy coloring
Toppings
- 1/4 cup Almonds , Toasted, Roughly chopped
- 1/4 cup Chocolate chips, Semisweet
Instructions
- In a microwave-safe bowl, add chocolate chips, condensed milk, butter.
- Heat in the microwave for 30 seconds at a time, making sure to mix often until everything is fully melted and mixture is smooth and creamy.
- Mix in espresso powder and chopped almonds until evenly distributed.
- Pour this mixture in a square pan (Dimensions: 8×8), lined with wax paper.
- This isn optional step: In another microwave-safe bowl, add white chocolate chips, condensed milk and pink candy coloring. Heat in the microwave for 30 seconds at a time, making sure to mix often until everything is fully melted and mixture is smooth and creamy. Pour this mixture on top of the mocha layer and spread evenly with a spatula to create a pretty pink layer.
- Toss some chopped almonds and chocolate chips on top.
- Chill in the fridge for 2-3 hours or overnight until the fudge sets completely.
- Remove fudge from the pan and peel off the wax paper.
- Use a sharp knife to cut slices. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container (separated by sheets of wax paper) for up to 1 month.
I love the pop of color from the pink layer! This fudge sounds so tasty!