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–+ servings
Stacked coffee fudge pieces with coffee beans on them.

Espresso Fudge

Elien Lewis
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Servings 36
Calories 81 kcal

Ingredients
 
 

  • 400 g soft brown sugar
  • 395 g sweetened condensed milk
  • 150 g whole milk
  • 115 g butter salted or unsalted
  • 1 tablespoon instant espresso powder
  • 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. Leave an overhang on the sides of the pan to make it easier to lift the fudge out once set.
  • In a heavy-bottomed saucepan, combine the sweetened condensed milk, brown sugar, milk, butter, espresso, and salt.
  • 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 115 °C / 240 °F.
  • 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 stir in the vanilla extract. Let it cool for 5-10 minutes, then beat it with a wooden spoon or electric hand mixer until it loses its shine and becomes matte.
  • Pour it into the prepared pan, smooth the top, and press on coffee beans. Let it cool to room temperature and set, around 3-4 hours.
  • Cut into squares and store in a sealed container at room temperature for 2-3 weeks.

Notes

Both metric and US customary cup measurements are provided. Use the toggle on the recipe card to switch between the two.

Tips

  • Use a heavy pot: Thin pans can scorch easily while a thick base spreads heat evenly.
  • Cook on low heat: Let the sugar dissolve slowly before it boils.
  • Stir constantly if it's catching. Keep it moving so nothing sticks or burns on the bottom.
  • Let it boil slowly: Fast boiling can make the fudge grainy, bitty, or curdled.
  • Be patient: It can take 15 to 20 minutes to reach the soft-ball stage (115 °C / 240 °F).
  • If it stays glossy: It likely wasn’t cooked hot enough. Gently reheat, then cook a little longer; cool and beat again.

Nutrition

Serving: 1pieceCalories: 81kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 4mgSodium: 34mgSugar: 17g
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