Espresso Fudge – The easiest fudge recipe ever! Made with just 4 simple ingredients, this fudge recipe is the perfect combination of chocolate and espresso.
Fudge has become one of my favorite desserts to make for parties recently because it is so easy to make! It makes a ton of servings per batch and it always disappears really quickly! For this espresso fudge recipe, I took my basic chocolate fudge recipe and added instant espresso powder to give it that lovely coffee and chocolate flavor that you get from something like a mocha latte. It worked perfectly and might just have become my new favorite fudge recipe.
There are basically two schools of thought behind homemade fudge – sweetened condensed milk or cooking the sugar, cream, and butter. I am of the group who prefers sweetened condensed milk because it makes making fudge fool-proof and super easy. I burnt my sugar the one time I tried the other method and it just wasn’t worth it.
Another important part of this recipe is that you refrigerate the fudge until it is fully set. If you look back at my red velvet fudge post, you can see the lines where each piece of fudge was cut aren’t quite as smooth and crisp as my espresso fudge. That’s because that one wasn’t 100% set because I was impatient. Don’t be impatient! It will just look a whole lot nicer if you just wait about 3 hours until the fudge sets before digging into it.
Common Questions About Making Espresso Fudge
What is espresso fudge?
Espresso fudge is simple chocolate fudge with a bit of instant espresso powder in it.
How do you make homemade fudge?
Making homemade fudge is super easy. All you have to do is combine a can of sweetened condensed milk, 3 cups chocolate chips, and 2 tablespoons butter in a pan, cooking until everything has melted together. The recipe additionally calls for 2 teaspoons instant espresso powder.
Do I have to use sweetened condensed milk?
No, many fudge recipes call for a mixture of sugar and cream but I found that I burned the sugar too easily and that the fudge turned out much more consistent with sweetened condensed milk.
What should I do if I don’t have instant espresso?
While I highly suggest picking up a jar of instant espresso powder as it is great for all sorts of recipes, you could use instant coffee instead. It won’t have as strong of a flavor but it will work, just use 3 teaspoons instead.
Can I decorate chocolate fudge?
Of course! While I didn’t in the fudge pictured, you could totally drizzle white chocolate, chocolate, or top it with festive sprinkles.
What kind of chocolate chips can I use?
I used semi-sweet chocolate chips but you could always substitute those in for white chocolate or even a dark chocolate if you prefer that.
What other types of fudge can I make?
There are so many fudge options! Some of my favorites include –
- Chocolate Fudge
- Peanut Butter Fudge
- Red Velvet Fudge
- Maple Fudge
- Caramel Fudge
- Buckeye Fudge
- Nutella Fudge
How long will fudge last?
About 3 months in the freezer.
Looking for more chocolate dessert recipes? Check these out!
- 3 cups chocolate chips
- 1 can sweetened condensed milk (14 ounces)
- 2 tablespoons butter
- 2 teaspoons instant espresso powder
- Line an 8"x8" pan with aluminum foil and set aside.
- In a medium saucepan over medium heat, combine all ingredients. Stir continuously until chocolate chips are fully melted.
- Remove from heat and transfer to a the lined pan and spread it evenly.
- Refrigerate for 3+ hours or until fudge is completely firm.
- Remove fudge from pan and slice into pieces before serving.