pretty darn good. i didn't put as much espresso power in however. the almonds are fantastic - the bigger the pieces the better.
Mocha Almond Fudge
ketover Posted: 02/28/09
j9john Posted: 12/14/09
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.
CookfromWA Posted: 12/14/09
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!
DivaDarlin Posted: 12/22/09
This was just amazing and was a hit at my Christmas Party....With the downturn in the economy this will be part of the sweets basket that I am giving to my friends.
prissymae Posted: 10/04/11
It's getting to be holiday season again, and I've been looking for some new fudge recipes, and from reading the reviews sounds like this is a winner.