Line a 9- by 13-in. pan with foil, letting foil hang over edges. Set aside. In a bowl, combine chocolate, butter, and espresso.
In an 8- to 10-qt. pan, combine sugar, corn syrup, and milk, then bring to a boil over medium heat. Cook, stirring often with a wooden spoon to prevent boiling over, until mixture reaches 235° on a candy thermometer, about 15 minutes.
Remove pan from heat and pour chocolate mixture into hot milk. Stir until smooth. Add almonds, stir just until combined, then pour fudge into prepared pan, smoothing top with spoon. Chill at least 2 hours.
Invert fudge onto a cutting board and peel off foil. Cut fudge into 1-in. squares.
Make ahead: Up to 1 week, chilled airtight, or up to 2 months, frozen.
Best fudge recipe I've ever found. Thanks Sunset! One note: I used Medaglia D'Oro instant espresso and 3T was about 1/2T too strong (and I'm an espresso fan). So next time around it'll be 2 1/2 T. Fudge freezes beautifully. And - if you're tempted to NOT use a candy thermometer - resist the temptation. It's critical.
Also - try a piece of this fudge with a sip or two of Cabernet or Syrah. The combination is die-and-go-to-heaven fabulous!
This was really good and I had to make substitutions.I didn't have evaporated milk so I used half and half. I coulnd't find espresso powder so I use 2 tablespoons of strongly brewed coffee.I can't wait to tru it with the espresso powder.
I had given up on making fudge except for the short cut recipes(marshmallo cream).
This cooked beautifully. It wasn't grainy.It was very creamy yet firm. This will be my standard fudge recipe. Next time I will add vanilla and raisins and pecans.