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.

Course Dessert, Holiday Sweets

Cuisine American

Keyword chocolate fudge, fudge recipe, Mocha Toffee Fudge

Prep Time 10

Cook Time 10

chilling time 2

Total Time 2 20

Servings

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