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This espresso martini fudge transforms the classic cocktail into a rich and silky dessert that melts in your mouth. It skips the fuss of candy thermometers without sacrificing smoothness and decadent flavor. Perfect for coffee lovers and chocolate fans alike, this fudge makes a striking addition to any gathering or a personal treat when you need a little pick-me-up.
I first made this for a small get-together and people were amazed by how smooth and luscious it was compared to other fudges I’ve tried. Now it’s my go-to when I want something a little special with minimal effort.
Ingredients
- Cooking spray: prepping the pan so the fudge pops out cleanly
- Semisweet chocolate chips: the classic chocolate base, choose good quality for best flavor
- Sweetened condensed milk: adds creamy sweetness and helps create that smooth fudge texture
- Bittersweet chocolate: chopped finely to deepen the chocolate richness, look for at least 60 percent cocoa
- Marshmallow fluff: makes the fudge wonderfully soft and chewy, a secret ingredient for texture
- Espresso powder: brings that bold coffee hit, fresh powder yields the best aroma
- Unsalted butter: enriches the fudge and balances sweetness, choose fresh with no off-flavors
- Kahlúa: adds a boozy coffee note, but you can adjust to taste or omit if preferred
- White chocolate chips: for the top layer, smooth and sweet for contrast, pick a good melting variety
- Baileys Irish cream: for the creamy liqueur twist in the top layer
- Espresso beans and espresso powder: garnish, optional but they add a beautiful finishing touch
Step-by-Step Instructions
- Scoop the Pan:
- Line an 8 inch by 8 inch baking pan with parchment paper crisscrossed so you can lift the fudge out easily. Spray lightly with cooking spray so the fudge won’t stick.
- Melt Bottom Layer:
- In a medium microwave-safe bowl, combine semisweet chocolate chips, chopped bittersweet chocolate, and sweetened condensed milk. Heat in 30 second bursts, stirring well each time, until everything is melted and smooth. This usually takes about 90 seconds total. Transfer this mixture to a medium-sized pot for the next step.
- Mix and Heat Flavor Base:
- In a small bowl, combine marshmallow fluff, espresso powder, butter, and Kahlúa. Use a rubber spatula to scrape this mixture into the pot with melted chocolate. Warm over medium heat, stirring continuously until everything is blended and heated through, about one minute. Pour this mixture into your prepared pan and smooth the top. Wipe out the pot for the next layer.
- Prepare Top Layer:
- Place white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Heat in 30 second intervals, stirring well, until melted and smooth, again about 90 seconds. Pour this into the now-empty pot reserved from before.
- Combine Top Flavorings:
- In a clean small bowl, mix marshmallow fluff, butter, Baileys, and Kahlúa. Stir this into the pot with the white chocolate mixture. Heat over medium heat, stirring gently, about one minute until warm and integrated. Pour evenly over the bottom layer in the pan and smooth the surface.
- Set and Serve:
- Refrigerate the fudge for at least two hours or up to five days to let it firm up. Use the parchment paper lift to remove it from the pan. Dust with espresso powder and optionally add espresso beans on top before slicing into squares.
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I simply adore the espresso powder as it brightens the chocolate and liqueurs so beautifully in this fudge. One time I made this for a friend who enjoys coffee desserts, and watching her face light up after the first bite told me this recipe was a winner.
Storage Tips
Keep this fudge chilled in an airtight container to maintain its creaminess and prevent it from drying out. It also freezes well; just thaw in the fridge overnight before cutting and serving.
Ingredient Substitutions
If you don’t have Kahlúa or Baileys, you can use other coffee or cream liqueurs or simply leave out the alcohol for a kid-friendly version. For the espresso powder, a good quality instant espresso or finely ground coffee can work in a pinch but the flavor and smoothness might vary slightly.
Serving Suggestions
Serve these espresso martini fudge squares alongside a cup of strong black coffee or an espresso martini cocktail for a perfect themed pairing. They also make an elegant gift when wrapped in parchment and tied with twine.
Commonly Asked Questions
- → How do I achieve a smooth texture without a candy thermometer?
Gently melting the chocolate and condensed milk in short intervals, stirring frequently until silky smooth, helps create a creamy texture without needing precise temperature control.
- → Can I substitute the coffee liqueurs in this dessert?
Yes, you can replace Kahlúa and Baileys with similar coffee or Irish cream liqueurs, or omit them for a non-alcoholic version, adjusting flavors to taste.
- → Why is marshmallow fluff used in both layers?
Marshmallow fluff adds lightness and a tender chewiness, balancing the density of the chocolate and lending a smooth, melt-in-your-mouth consistency.
- → How long should this treat be chilled before serving?
Chilling for at least two hours ensures the layers set firmly while allowing the flavors to meld; it can also be prepared up to five days ahead for convenience.
- → What’s the benefit of using espresso powder and beans as garnish?
Espresso powder dusted on top enhances the coffee notes, while whole beans add a pleasant aroma and decorative touch complementing the chocolate layers.