Mocha Almond Fudge

Gluten Free
Health score
1%
Mocha Almond Fudge
30 min.
30
273kcal

Suggestions


Indulge your sweet tooth with this delightful Mocha Almond Fudge, a dessert that perfectly marries the rich flavors of bittersweet chocolate and robust espresso. This gluten-free treat is not only a crowd-pleaser but also incredibly easy to whip up, taking just 30 minutes of your time. With 30 servings, it’s perfect for gatherings, parties, or simply to satisfy your chocolate cravings at home.

Imagine sinking your teeth into a creamy, velvety fudge that’s studded with crunchy toasted almonds, providing a satisfying contrast in texture. Each bite is a harmonious blend of sweetness and a hint of coffee, making it an irresistible choice for dessert lovers. Plus, with only 273 calories per serving, you can enjoy this decadent treat without the guilt!

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and requires minimal equipment. Just gather your ingredients, follow the simple steps, and you’ll have a batch of luscious fudge ready to chill. It’s also a fantastic make-ahead option, staying fresh in the fridge for up to a week or in the freezer for two months. So why wait? Treat yourself and your loved ones to this scrumptious Mocha Almond Fudge today!

Ingredients

  • cups almonds toasted chopped
  • pound bittersweet chocolate chopped
  • 0.3 cup plus 
  • 12 oz evaporated milk canned
  • tablespoons espresso powder instant
  • 2.5 cups sugar 
  • 0.8 cup butter unsalted at room temperature

Equipment

  • bowl
  • frying pan
  • wooden spoon
  • aluminum foil
  • cutting board
  • candy thermometer

Directions

  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.
  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.
  3. Remove pan from heat and pour chocolate mixture into hot milk. Stir until smooth.
  4. Add almonds, stir just until combined, then pour fudge into prepared pan, smoothing top with spoon. Chill at least 2 hours.
  5. Invert fudge onto a cutting board and peel off foil.
  6. Cut fudge into 1-in. squares.
  7. Make ahead: Up to 1 week, chilled airtight, or up to 2 months, frozen.

Nutrition Facts

Calories273kcal
Protein5.45%
Fat51.46%
Carbs43.09%

Properties

Glycemic Index
3.3
Glycemic Load
12.14
Inflammation Score
-3
Nutrition Score
6.2230435117431%

Flavonoids

Cyanidin
0.23mg
Catechin
0.12mg
Epigallocatechin
0.25mg
Epicatechin
0.06mg
Eriodictyol
0.02mg
Naringenin
0.04mg
Isorhamnetin
0.25mg
Kaempferol
0.04mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:272.71kcal
13.64%
Fat:16.07g
24.73%
Saturated Fat:7.13g
44.56%
Carbohydrates:30.29g
10.1%
Net Carbohydrates:27.89g
10.14%
Sugar:25.92g
28.8%
Cholesterol:16.4mg
5.47%
Sodium:16.37mg
0.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:28.7mg
9.57%
Protein:3.83g
7.66%
Manganese:0.43mg
21.42%
Vitamin E:2.68mg
17.86%
Copper:0.29mg
14.57%
Magnesium:56.85mg
14.21%
Phosphorus:111.06mg
11.11%
Fiber:2.4g
9.6%
Vitamin B2:0.16mg
9.26%
Iron:1.36mg
7.57%
Calcium:67.22mg
6.72%
Potassium:209.39mg
5.98%
Zinc:0.81mg
5.38%
Vitamin A:176.58IU
3.53%
Vitamin B3:0.64mg
3.19%
Selenium:2.16µg
3.09%
Vitamin B1:0.03mg
2.11%
Vitamin B5:0.17mg
1.69%
Vitamin K:1.56µg
1.49%
Folate:5.27µg
1.32%
Vitamin B6:0.02mg
1.21%
Source:My Recipes