Creamy Espresso Fudge
This espresso fudge is super creamy and perfect for coffee lovers. It has the best melt-in-the-mouth texture and makes a lovely edible gift.
This fudge recipe must first be boiled on the stovetop or in the microwave to get the correct consistency. Ideally, you will have a candy thermometer. However, if you don’t, I’ll also show you how to make it without one.
After that, it’s beaten until thick before being poured into the pan and topped with coffee beans for extra flavor and crunch. This, and Baileys fudge are some of my favorite desserts!
Ingredients
Here are the simple ingredients you need to make this espresso fudge recipe. Find the full list of ingredients and amounts in the free printable recipe card at the bottom of this post.
- Soft brown sugar. The hint of molasses in soft brown sugar pairs well with coffee.
- Whole milk. Loosens the mixture up for a softer fudge
- Instant espresso coffee powder. Instant coffee is a great way to impart espresso bean flavor but keep the fudge super smooth.
- Sweetened condensed milk. Adds sweetness and a creamy texture.
- Salted or unsalted butter. Gives the fudge a smooth, rich taste.
- Vanilla Extract. Enhances the overall flavor profile.
- Salt. Balances the sweetness.
- Coffee beans. For garnish but it also adds a delicious crunch and extra coffee flavors.
Method
- Line an 8×8 square pan (20x20cm) with parchment paper or aluminum foil. Leave an overhang on the sides of the pan to easily lift the fudge out once set.
- In a heavy-bottomed saucepan, combine milk and instant espresso powder and stir over medium heat until the espresso has dissolved.
- Add the sweetened condensed milk, brown sugar, salt, and butter. Cook over medium-low heat, stirring constantly until the sugar dissolves and the mixture boils. Keep it in a bubble while stirring, so it doesn’t burn until the mixture reaches the soft-ball stage at 240 °F / 115 °C.
Testing without a sugar thermometer. Drop a small amount of the hot fudge mixture into a glass of ice-cold water. If it immediately forms a soft fudge ball, it’s ready. The fudge must be cooked to this stage, or it won’t set.
- Remove from heat and let it cool for 2 minutes, then stir in the vanilla extract. Using an electric mixer, beat the fudge for 5-10 minutes until it thickens, lightens up and loses its shine. How long this takes depends on your mixer.
- Pour it into the prepared pan, smooth the top, and press on coffee beans. Let it cool to room temperature. Then, chill in the fridge until set, around 2-3 hours.
- Cut into squares and store in a sealed container. Or, add them to little gift boxes. It makes perfect wedding favors!
Microwave version
- In a very large microwave-safe bowl, add milk and espresso powder and heat for around 30-40 seconds and stir to dissolve the espresso powder.
- Add the sweetened condensed milk, brown sugar, salt and butter.
- Microwave the mixture uncovered for 10 minutes, stirring every minute. Take care because the mixture will bubble and get extremely hot. After around 8 minutes, test for soft ball stage by dropping a bit into ice-cold water or with a sugar thermometer.
- Once it reaches this stage, Let it cool for 5 minutes, then stir in the vanilla extract. Using an electric mixer, beat the fudge for 5-10 minutes until it thickens and loses its shine. Pour it into the prepared pan, smooth the top, and press on coffee beans. Let it cool to room temperature. Then, chill in the fridge until set, around 2-3 hours.
FAQS
It may not have been heated to soft-ball stage properly. You can try again by melting the fudge back over low heat with a tablespoon of milk. Bring it back to a bubble and cook until it reaches the soft-ball stage. Then, remove the heat, let it cool for 5 minutes, and beat it until it starts to lose its shine.
This can happen if it’s cooked past the soft-ball stage or if it has been beaten for too long.
Store fudge in an airtight container at room temperature for 2-3 weeks
Espresso Fudge
This espresso fudge is super creamy and perfect for coffee lovers. It has the best melt-in-the-mouth texture and makes a lovely edible gift.
Ingredients
- 180g (3/4 cup) whole milk
- 1 tablespoon instant espresso powder
- 400g (2 cups, packed) soft brown sugar
- 395g (1 x 14oz can) condensed milk
- 115g (1/2 cup) butter, salted or unsalted
- 1/4 teaspoon of salt
- 1 teaspoon vanilla extract or paste
- Coffee beans for garnish
Instructions
- Line an 8x8 square pan (20x20cm) with parchment paper or aluminum foil. Leave an overhang on the sides of the pan to easily lift the fudge out once set.
- In a heavy-bottomed saucepan, combine milk and instant espresso powder and stir over medium heat until the espresso has dissolved.
- Add the sweetened condensed milk, brown sugar, salt, and butter. Cook over medium-low heat, stirring constantly until the sugar dissolves and the mixture boils. Keep it in a bubble while stirring, so it doesn't burn until the mixture reaches the soft-ball stage at 240 °F / 115 °C.
- Testing without a sugar thermometer. Drop a small amount of the hot fudge mixture into a glass of ice-cold water. If it immediately forms a soft fudge ball, it's ready. The fudge must be cooked to this stage, or it won't set.
- Remove from heat and let it cool for 2 minutes, then stir in the vanilla extract.
- Using an electric mixer, beat the fudge for 5-10 minutes until it thickens and loses its shine. The time will depend on the mixer used.
- Pour it into the prepared pan, smooth the top, and press on coffee beans. Let it cool to room temperature. Then, chill in the fridge until set, around 2-3 hours.
- Cut into squares and store in a sealed container at room temperature for 2-3 weeks.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 81Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 34mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 1g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
