Expresso Fudge

Espresso Fudge

I hope everyone had a fabulous Thanksgiving holiday! I did! I completed a huge amount of holiday shopping (I am so thrilled, and we had amazing family time!) Now it’s time to get back to the grind and think about work and kids (and more holiday organization). I made this recipe today for Expresso Fudge form the Cooking Channel Stars and mixology duo, Alie Ward & Georgia Hardstark. I will be making this homemade fudge recipe for teacher gifts and holiday get-togethers. This recipe is made with NESCAFÉ Dolce Gusto Espresso Intenso pods which adds to it’s great coffee flavor.

Expresso Fudge

Cook Time:

20 minutes

Prep Times:

15 minutes


10 to 12 servings


6 ounces semisweet chocolate chips
2 ounces bittersweet chocolate chips
1/4 cup marshmallow crème
1 teaspoon vanilla extract
1 cup NESCAFÉ Dolce Gusto Espresso Intenso, divided in half
11/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
Optional: chocolate covered espresso beans


1. Line an 8” square glass baking dish with aluminum foil. Combine semisweet and bittersweet chocolate chips, marshmallow crème and vanilla extract in a large bowl and set aside.

2. Mix ½ cup NESCAFÉ Dolce Gusto Espresso Intenso, sugar, sweetened condensed milk, whipping cream and unsalted butter and stir over medium heat until sugar dissolves. Increase heat to high and bring mixture to boil. Once boiling, reduce heat to medium and stir constantly with wooden spoon for about 12 minutes.

3. Immediately pour the mixture over the ingredients in the large bowl, along with the other 1/2 cup NESCAFÉ Dolce Gusto Espresso Intenso. Stir mixture with wooden spoon until the chocolate melts and fudge thickens, about 4 minutes. Transfer the fudge mixture to the foil-lined baking dish and smooth out the top with the wooden spoon. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.

4. Once thickened, slice the fudge into desired size, and top each with a chocolate-covered espresso bean.

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