Rating: 4 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

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.

This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Randy Mon

Recipe Summary

prep:
30 mins
chill:
2 hrs
total:
2 hrs 30 mins
Yield:
Makes 36 pieces (1 in. square)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Note: Nutritional analysis is per piece.

Nutrition Facts

214 calories; calories from fat 55%; protein 3.1g; fat 13g; saturated fat 5.6g; carbohydrates 25g; fiber 1.1g; sodium 15mg; cholesterol 13mg.
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