Indulgent Espresso Martini Fudge: A Decadent No-Bake Delight
Indulge in Espresso Martini Fudge, a creamy chocolate treat with a delightful coffee kick. Perfect for gatherings!
Equipment
- 9x9-inch pan
- Saucepan
Ingredients
For the Fudge Base
- 1 cup Semisweet Chocolate Chips Substitute with dark chocolate for a more intense taste.
- 1 can Sweetened Condensed Milk Evaporated milk can be used for a lighter option.
- 1/2 cup Chopped Bittersweet Chocolate Adjust amount based on preference.
- 1 cup Marshmallow Fluff Corn syrup can be used instead of fluff.
- 2 tablespoons Espresso Powder Instant coffee is a less intense alternative.
- 1 stick Unsalted Butter Use salted butter but reduce additional salt.
- 1/4 cup Kahlúa Omit for a non-alcoholic version.
For the Creamy Layer
- 1 cup White Chocolate Chips Milk chocolate can be used for a different flavor.
- 1/4 cup Baileys Omit for a non-alcoholic treat.
For Garnish (Optional)
- 1/4 cup Espresso Beans Omit if a simpler finish is preferred.
Instructions
Preparation
- Lightly spray a 9x9-inch pan with cooking spray to prevent sticking.
- 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 until fully combined. Pour the mixture into the prepared pan and spread evenly.
- In a separate saucepan, mix white chocolate chips and sweetened condensed milk. Melt slowly over low heat, stirring in marshmallow fluff, butter, Baileys, and Kahlúa until blended and smooth. Pour this creamy mixture over the cooled semisweet layer.
- Allow the fudge to sit at room temperature for at least 2 hours to set, or refrigerate for quicker results.
- Once set, use a sharp knife to slice into squares. Garnish with espresso beans if desired.
Notes
For the best flavor, use high-quality espresso powder and chocolate with at least 70% cocoa content. Feel free to experiment with different chocolate types and liqueurs to create your unique fudge.