Double Layer Coffee Almond Fudge
Indulge in the decadent harmony of bold coffee and nutty almond flavors with this Double Layer Coffee Almond Fudge recipe, a truly irresistible treat perfect for any occasion. This luxurious fudge features two beautifully distinctive layers: a rich, velvety coffee-infused chocolate base and a creamy, almond-studded white chocolate topping. Made with sweetened condensed milk for a lusciously smooth texture and enhanced with toasted almonds and almond extract for added depth, every bite delivers a perfect balance of sweetness and complexity. Ready in just 15 minutes of prep time, these no-bake fudge squares are a breeze to make and ideal for gifting or satisfying your sweet tooth. Whether served chilled or at room temperature, this show-stopping dessert is guaranteed to delight both coffee lovers and fudge enthusiasts alike!
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Ingredients
- 2 cans (14 ounces each) Sweetened condensed milk
- 3 cups Semi-sweet chocolate chips
- 2 teaspoons Instant coffee granules
- 2 cups White chocolate chips
- 1 teaspoon Almond extract
- 1 cup Chopped toasted almonds
- 2 teaspoons Unsalted butter
- 0.5 teaspoon Salt
Directions
Step 1
Grease an 8x8-inch square baking pan with unsalted butter and line it with parchment paper, leaving some overhang on the sides for easy removal.
Step 2
In a medium saucepan over low heat, add 1 can of sweetened condensed milk, 3 cups of semi-sweet chocolate chips, and 2 teaspoons of instant coffee granules.
Step 3
Stir the mixture continuously until the chocolate chips melt completely and combine with the condensed milk, forming a smooth and glossy fudge base.
Step 4
Spread the chocolate coffee mixture evenly into the prepared baking pan and set the pan aside to let the layer cool while you prepare the almond layer.
Step 5
In another medium saucepan over low heat, add the second can of sweetened condensed milk and 2 cups of white chocolate chips.
Step 6
Stir the mixture continuously until the white chocolate chips are melted and fully combined with the condensed milk.
Step 7
Remove the saucepan from heat and stir in 1 teaspoon of almond extract, 1 cup of chopped toasted almonds, and 0.5 teaspoons of salt.
Step 8
Carefully pour and spread the almond layer evenly over the cooled coffee layer in the baking pan.
Step 9
Cover the pan with plastic wrap and refrigerate the fudge for at least 4 hours, or until it is firm enough to cut.
Step 10
Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut it into 16 squares or your desired size.
Step 11
Serve the Double Layer Coffee Almond Fudge chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (1884.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8108.3 |
| Total Fat 417.2g | 0% |
| Saturated Fat 233.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 370.6mg | 0% |
| Sodium 2670.2mg | 0% |
| Total Carbohydrate 1085.0g | 0% |
| Dietary Fiber 46g | 0% |
| Total Sugars 964.0g | |
| Protein 153.1g | 0% |
| Vitamin D 63.5IU | 0% |
| Calcium 3368.2mg | 0% |
| Iron 20.9mg | 0% |
| Potassium 5796.5mg | 0% |
Source of Calories