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Mocha Almond Fudge





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.

Mocha Almond Fudge




Photo: Annabelle Breakey; Styling: Randy Mon
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories214
% Daily Value *
Total Fat 13g17%

Saturated Fat 5.6g28%
Cholesterol 13mg5%
Sodium 15mg1%
Total Carbohydrate 25g10%

Dietary Fiber 1.1g4%
Protein 3.1g

* The % Daily Value (DV) 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.