Espresso Toffee Fudge
Indulge in the decadence of Espresso Toffee Fudge, a rich and creamy dessert that combines the boldness of espresso with the buttery crunch of toffee for an irresistible treat. Made with sweetened condensed milk and semi-sweet chocolate, this no-bake fudge comes together effortlessly in just 20 minutes of prep and cook time. A touch of vanilla and a pinch of salt enhance the flavor, while espresso powder adds a subtle, sophisticated coffee kick. Finished with a generous sprinkle of toffee bits for extra texture, this fudge is perfect for gifting, entertaining, or satisfying your sweet tooth. With its silky texture and gourmet flavor, Espresso Toffee Fudge is a must-try for chocolate and coffee lovers alike!
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Recipe Information
Ingredients
- 14 oz Sweetened condensed milk
- 3 cups Semi-sweet chocolate chips
- 4 tbsp Unsalted butter
- 1 tbsp Espresso powder
- 1 tsp Vanilla extract
- 1 pinch Salt
- 1 cup Toffee bits
- 1 unit Cooking spray or butter
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving a slight overhang for easy removal. Lightly grease the parchment paper with cooking spray or butter.
In a medium saucepan, combine the sweetened condensed milk, semi-sweet chocolate chips, and unsalted butter. Heat over low heat, stirring constantly, until the chocolate and butter are fully melted and the mixture is smooth.
Once the mixture is melted, add the espresso powder, vanilla extract, and a pinch of salt. Stir well to ensure the espresso powder is fully dissolved and evenly distributed.
Remove the saucepan from the heat and stir in 3/4 cup of the toffee bits, reserving the remaining 1/4 cup for topping.
Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula.
Sprinkle the reserved 1/4 cup of toffee bits over the top of the fudge, pressing them gently into the surface to adhere.
Allow the fudge to set at room temperature for 2-3 hours or in the refrigerator for 1 hour, until firm.
Once the fudge is set, use the parchment paper overhang to lift it out of the pan. Place on a cutting board and cut into 24 small squares or desired portion sizes.
Store the fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
4091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 559.4 g | 203% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 488.4 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1140 mg | 88% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1494 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
