Photo: Annabelle Breakey; Styling: Randy Mon
Prep Time
30 Mins
Chill Time
2 Hours
Makes 36 pieces (1 in. square)

There are few treats in this world better than a smooth, chocolatey, decadent morsel of fudge, and this recipe is one of the best we've tried.

How to Make It

Step 1

Line a 9- by 13-in. pan with foil, letting foil hang over edges. Set aside. In a bowl, combine chocolate, butter, and espresso.

Step 2

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.

Step 3

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.

Step 4

Invert fudge onto a cutting board and peel off foil. Cut fudge into 1-in. squares.

Step 5

Make ahead: Up to 1 week, chilled airtight, or up to 2 months, frozen.

Step 6

Note: Nutritional analysis is per piece.

Ratings & Reviews

OhlaCook's Review

January 26, 2013

prissymae's Review

October 04, 2011
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.

BellaVictoria's Review

December 15, 2010

DivaDarlin's Review

December 22, 2009
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.

CookfromWA's Review

December 14, 2009
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!

j9john's Review

December 14, 2009
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.

ketover's Review

February 28, 2009
pretty darn good. i didn't put as much espresso power in however. the almonds are fantastic - the bigger the pieces the better.