Mocha Toffee Fudge Recipe

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Rich, chocolatey fudge with bold espresso flavor, crunchy toasted almonds, and sweet toffee bits. This easy stovetop fudge is perfect for holidays, gifting, or whenever a mocha craving hits.

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Mocha Toffee Fudge (An Easy, Decadent Mother’s Day Treat)

If you’re looking for the perfect Mother’s Day dessert, this Mocha Toffee Fudge checks every box. It’s rich, ultra-creamy, deeply chocolatey, and kissed with espresso for that irresistible mocha flavor. Add crunchy toffee bits and toasted almonds, and you’ve got a dessert that feels luxurious without being fussy.

This is the kind of sweet treat that pairs beautifully with a bold glass of red wine—think Malbec or Merlot—and instantly turns an ordinary moment into something special. Not a red wine fan? No worries. A crisp glass of bubbly or prosecco is just as dreamy with chocolate.

And here’s the best part: despite tasting completely indulgent, this fudge is shockingly easy to make. You can whip it together in about 15 minutes, no candy thermometer required. The hardest part is waiting for it to chill.

I highly recommend making this fudge the day before you plan to serve or gift it, just to allow plenty of cooling time. But fair warning—label it “hands off” unless you want it mysteriously disappearing overnight. Chocolate gremlins are very real in my house.

You might even want to make a second pan as a decoy… or, you know, for “quality control.” 😉

Why You’ll Love This Mocha Toffee Fudge

• Easy stovetop recipe with simple ingredients
• No baking or special equipment required
• Perfect for gifting, holidays, and celebrations
• Rich chocolate flavor with espresso and toffee crunch
• Make-ahead friendly

Mocha Toffee Fudge Recipe

Ingredients

• 1/2 cup slivered almonds, toasted
• 1 cup Heath bar bits (plus more for topping)
• 2 cups dark chocolate chips (60% cocoa)
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 2 teaspoons instant espresso powder
• 2 cups granulated sugar
• 1 (12 oz) can evaporated milk
• 10 marshmallows, cut in half

Instructions

1. Butter an 8×8-inch pan and line with parchment paper. Set aside.
2. In a large bowl, combine almonds, Heath bits, chocolate chips, butter, and vanilla.
3. In a heavy saucepan over low heat, cook the sugar, evaporated milk, and marshmallows, stirring constantly, until the mixture comes to a boil.
4. Continue cooking for 6 minutes, stirring constantly to prevent scorching.
5. Whisk in the espresso powder, then immediately pour the hot mixture over the chocolate mixture.
6. Stir until smooth and fully melted.
7. Spread evenly into the prepared pan and sprinkle additional Heath bits on top.
8. Cover and refrigerate until set.
9. Bring to room temperature before cutting into small squares.

Tips for Perfect Fudge Every Time

• Stir constantly while cooking to avoid burning or grainy texture.
• Use good-quality dark chocolate for the best flavor.
• For clean cuts, warm your knife under hot water and wipe dry between slices.
• Don’t skip the parchment paper—it makes removing the fudge effortless.

Recipe Notes & Variations

• Swap almonds for pecans or hazelnuts if you prefer.
• Not a coffee lover? Reduce the espresso powder to 1 teaspoon for a subtler mocha flavor.
• Store fudge in an airtight container in the refrigerator for up to one week.
• This fudge freezes beautifully—perfect for holiday prep or surprise cravings.

Wine Pairing

This mocha fudge pairs wonderfully with full-bodied red wines like Malbec or Merlot, which complement the dark chocolate and espresso notes. Prefer something lighter? A sparkling wine or prosecco offers a bright contrast that cuts through the richness.

Frequently Asked Questions

Can I make this fudge ahead of time?
Absolutely! This fudge is ideal for making a day or two in advance.

Do I need a candy thermometer?
Nope! This recipe is designed to be simple and thermometer-free.

Can I use milk chocolate instead of dark chocolate?
You can, but the fudge will be much sweeter and less rich.

Why does my fudge look grainy?
Overcooking or not stirring enough can cause graininess. Keep the heat low and stir constantly.

If you make this Mocha Toffee Fudge, I’d love to hear how it turns out! Leave a comment below, rate the recipe, or tag me on social media so I can see your beautiful fudge creations. And don’t forget—this one makes an amazing homemade gift, especially for Mother’s Day. 💝🍫

More recipes like this

• Gluten-Free Raspberry Cheesecake Brownies
• Fudge Brownies with Peanut Butter M&M’s
• Peanut Butter Bars
• Gluten-Free Blackberry Lemon Blondies

Mocha Toffee Fudge

Rich, chocolatey fudge with bold espresso flavor, crunchy toasted almonds, and sweet toffee bits. This easy stovetop fudge is perfect for holidays, gifting, or whenever a mocha craving hits.

5 from 1 vote

Print Pin Rate

Course: Dessert, Holiday Sweets

Cuisine: American

Keyword: chocolate fudge, fudge recipe, Mocha Toffee Fudge

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

chilling time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 12

Calories: 488kcal

Author: angela@mealstreetkitchen

Equipment

• 8×8-inch baking pan
• Parchment paper
• Heavy-bottom saucepan
• mixing bowl
• Whisk or sturdy spoon
• Spatula

Ingredients

• 1/2 cup slivered almonds toasted
• 1 cup Heath bar bits plus more for topping
• 2 cups dark chocolate chips 60% cocoa
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 2 teaspoons instant espresso powder
• 2 cups granulated sugar
• 1 12 oz can evaporated milk
• 10 marshmallows cut in half

Instructions

• Butter an 8×8-inch pan and line it with parchment paper. Set aside.
• In a large mixing bowl, add the toasted almonds, Heath bits, chocolate chips, butter, and vanilla.
• In a heavy saucepan over low heat, combine the sugar, evaporated milk, and marshmallows.
• Stir constantly until the mixture comes to a boil, then continue cooking for 6 minutes.
• Whisk in the espresso powder.
• Immediately pour the hot mixture over the chocolate mixture and stir until smooth and fully combined.
• Spread evenly into the prepared pan and sprinkle additional Heath bits on top.
• Cover and refrigerate until fully set.
• Bring to room temperature before cutting into small squares.

Notes

• Stir constantly while cooking to prevent scorching.
• For cleaner cuts, use a sharp knife warmed under hot water and wiped dry.
• Store fudge in an airtight container in the refrigerator for up to one week.

Nutrition

Calories: 488kcal | Carbohydrates: 72g | Protein: 6g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 148mg | Potassium: 333mg | Fiber: 2g | Sugar: 62g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 1mg