Mocha Almond Fudge

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.


Ingredient Checklist

  • 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


Instructions Checklist

  • Step 1Line a 9- by 13-in. pan with foil, letting foil hang over edges. Set aside. In a bowl, combine chocolate, butter, and espresso.
  • Step 2In 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 3Remove 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 4Invert fudge onto a cutting board and peel off foil. Cut fudge into 1-in. squares.
  • Step 5Make ahead: Up to 1 week, chilled airtight, or up to 2 months, frozen.
  • Step 6Note: 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.

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