Rating: 3.5 stars
29 Ratings
  • 5 star values: 16
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 5
  • 29 Ratings


Credit: Philip Friedman

Recipe Summary

4 hrs 30 mins
30 mins
Makes about 40 pieces


Ingredient Checklist


Instructions Checklist
  • Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment with nonstick cooking spray.

  • Combine the condensed milk, sugar, and butter in a large saucepan over medium/low heat. Stirring frequently, bring to a low boil. Stir in chocolate chips and espresso powder. Stop stirring and let boil undisturbed for about 8 minutes. (If using a candy thermometer, the temperature should read 235°F.)

  • Carefully remove pan from the heat and stir in vanilla extract. Let mixture cool for 10 minutes. (A skin may begin to form on the surface; this is fine.) Using an electric mixer, beat mixture on medium/high for 5 minutes, until it is the consistency of soft peanut butter. Scrape mixture into the prepared pan and smooth to the edges. Chill until firm, about 4 hours.

  • Run a knife around the edges of the pan to loosen the fudge. Using the parchment overhang, lift the fudge out of the pan. Cut into 1½-inch squares. Keep refrigerated, in an airtight container, for 2 weeks.

Nutrition Facts

130 calories; fat 6g; saturated fat 4g; cholesterol 15mg; sodium 15mg; protein 1g; carbohydrates 18g; sugars 17g; calcium 40mg.