chocolatey, decadent morsel of fudge, and this recipe is one of the best we've tried." />
Mocha Almond Fudge
Photo: Annabelle Breakey; Styling: Randy Mon
Yields Makes 36 pieces (1 in. square) Prep Time 30 mins Chill Time 2 hrs Total Time 2 hrs 30 mins
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
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
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
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
4

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

Step 5
5

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

Step 6
6

Note: Nutritional analysis is per piece.

Ingredients

 1 pound bittersweet chocolate, chopped
 3/4 cup unsalted butter, at room temperature
 3 tablespoons instant espresso powder
 2 1/2 cups sugar
 1/4 cup corn syrup
 1 can (12 oz.) evaporated milk
 2 cups chopped toasted almonds

Directions

Step 1
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
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
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
4

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

Step 5
5

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

Step 6
6

Note: Nutritional analysis is per piece.

Mocha Almond Fudge