This post may contain affiliate links. Please see my disclosure policy.

Impossibly rich and smooth mocha almond fudge, a chocolate lover’s dream! The deep mocha flavor works perfect in this creamy chocolate fudge. Recipe yields 36 pieces, enough to enjoy and share!

Mocha Almond Fudge
Want to save this recipe?
Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!
Please enable JavaScript in your browser to complete this form.

I don’t make much candy throughout the year, but come December, I find myself ready for any and all confections. First up is this irresistible mocha almond fudge! The deep mocha flavor is punctuated by crunchy roasted almonds, a nice contrast to the creamy fudge.

Make the Best Homemade Fudge

To maximize your fudge eating and minimize your stress, line the pan and prep all the ingredients before you begin to melt the chocolate.

For a soft and dense fudge, melt the chocolate slowly over a double boiler (chopped chocolate melts far more easily than chocolate chips, and the only time I’ve ever ruined chocolate is in the microwave, so I opt for the stove method).

Once the fudge is melted and smooth, pour into the prepared pan and sprinkle with chopped almonds. Let set for 3 hours in the refrigerator before cutting into squares with a sharp knife.

How to Store Fudge

Store fudge in an airtight container in the refrigerator for up to 1 week, or wrap well and freeze for up to 2 months. If you make the fudge ahead, let it thaw (still wrapped) overnight in the refrigerator. Any condensation will form on the packaging instead of on the fudge, keeping the texture smooth and perfect.

Mocha Almond Fudge
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mocha Almond Fudge

Mocha Almond Fudge

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Laura Kasavan
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 36 pieces
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
Save Recipe

Description

Impossibly rich and smooth mocha almond fudge, a chocolate lover’s dream! The deep mocha flavor works perfect in this creamy fudge.


Ingredients

  • 1 pound (16 oz/452 grams) semisweet chocolate, chopped
  • 1 can (14 oz/397grams) sweetened condensed milk
  • 1/8 tsp salt
  • 1/2 Tbsp instant espresso, dissolved in 1 Tbsp hot water
  • 2 tsp vanilla extract
  • 1 cup (150 grams) roasted salted almonds, chopped

Topping

  • 1/3 cup (50 grams) roasted salted almonds, chopped

Instructions

  1. Line an 8-inch baking dish with parchment paper. Combine chopped chocolate, sweetened condensed milk, and salt in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring frequently, until smooth and thick, about 5 minutes. Stir in dissolved instant espresso and vanilla; fold in almonds just until combined.
  2. Pour fudge into prepared pan, tapping pan sharply for a minute to help air bubbles escape. Smooth top with an offset spatula and sprinkle with remaining almonds, pressing gently to adhere. Chill fudge in the refrigerator for at least 3 hours to set.
  3. Lift parchment to remove fudge from pan and place on a cutting board. Run a sharp knife under hot water and wipe dry; trim any ragged edges. Dip and wipe the knife between cuts; cut into 36 squares. Store fudge in an airtight container in the refrigerator up to 1 week or wrap well and freeze up to 2 months.

Notes

Instant espresso: I used one pack of Starbucks VIA Italian Roast.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

You'll also love:

Leave a comment

If you love this recipe, please consider leaving a star rating when you post a comment to help other readers. If you have a question, I'd love to hear from you too.

As always, thanks for your feedback!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 5 MB. You can upload: image. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

21 Comments

  1. I’m with you on the candy, Laura. I never make it, or even crave it. But then comes December and I guess I get taken in by all the pics on social media. I made a batch of buttercrunch yesterday and some chocolate bark with nuts and dried fruit today. I’m giving most of it away so that I don’t consume it all myself. What in the world do you do with all your wonderful sweets? Cheers, D