Mocha Almond Fudge

Mocha Almond Fudge


  • 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


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


  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.


For the instant espresso, I used one pack of Starbucks VIA Italian Roast. Adapted from An Edible Mosaic.


  • Calories: 134
  • Carbohydrates: 14
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