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.
Servings: 16 Slices
Calories: 489kcal
Ingredients
Mocha Coffee Layer
- 3 cups Chocolate chips Semisweet
- 1 can Sweetened condensed milk 14 oz. can
- ¼ cup Butter Unsalted, Cut into small cubes
- 2 teaspoon 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
- ¼ cup Almonds Toasted, Roughly chopped
- ¼ 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.
Nutrition
Calories: 489kcal | Carbohydrates: 62g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 22mg | Sodium: 92mg | Potassium: 258mg | Fiber: 1g | Sugar: 58g | Vitamin A: 765IU | Vitamin C: 1.2mg | Calcium: 206mg | Iron: 0.8mg