Irresistibly Indulgent Espresso Martini Fudge You’ll Crave
Espresso Martini Fudge is a no-bake treat that combines the richness of coffee with chocolate for a delicious dessert.
Equipment
- 9x9-inch pan
- saucepan
- sharp knife
Ingredients
For the Semisweet Layer
- 2 cups Semisweet Chocolate Chips Provides sweetness and rich chocolate flavor; substitute with dark chocolate for a deeper taste.
- 1 can Sweetened Condensed Milk Adds creaminess and sweetness; use evaporated milk for a lighter alternative, but texture may vary.
- 1 cup Chopped Bittersweet Chocolate Enhances the chocolate depth; adjust based on preference.
- 1 cup Marshmallow Fluff Incorporates a light, airy texture; use corn syrup if fluff is unavailable.
- 2 tablespoons Espresso Powder Adds coffee flavor; instant coffee can be substituted, but flavor intensity may differ.
- 4 tablespoons Unsalted Butter Contributes richness and smoothness; use salted butter for added flavor, reducing any additional salt in the recipe.
- ¼ cup Kahlúa Provides coffee liqueur flavor; substitute with any coffee-flavored liquor or omit for a non-alcoholic option.
For the White Chocolate Layer
- 2 cups White Chocolate Chips Creates a creamy, sweet layer; swap with milk chocolate for a different flavor profile.
- ¼ cup Baileys Adds creamy Irish cream taste; alternatives include other cream liqueurs or omit for a non-alcoholic version.
Optional Garnish
- ¼ cup Espresso Beans Enhances the coffee theme; can be omitted if unavailable.
Instructions
How to Make Espresso Martini Fudge
- Lightly spray a 9x9-inch pan with cooking spray to help the fudge release easily once it’s set.
- In a saucepan, combine semisweet chocolate chips and sweetened condensed milk; stir over low heat until melted and smooth. Add chopped bittersweet chocolate, marshmallow fluff, espresso powder, butter, and Kahlúa. Mix until fully combined.
- Pour the mixture into the prepared pan, spreading it evenly to form a smooth base.
- In a separate saucepan, combine white chocolate chips and sweetened condensed milk; melt slowly and stir in marshmallow fluff, butter, Baileys, and Kahlúa until blended and creamy.
- Pour the white chocolate layer over the cooled semisweet layer, ensuring it spreads evenly.
- Allow the fudge to set at room temperature for at least 2 hours or refrigerate for quicker setting.
- Once set, use a sharp knife to slice into squares. Garnish with espresso beans if desired.
Notes
Optional: Drizzle melted chocolate over the fudge squares for an extra layer of indulgence.