Espresso Toffee Fudge Recipe

Indulge in this decadent Espresso Toffee Fudge, a rich and intensely flavorful treat inspired by Sandra Lee's Semi-Homemade Cooking! This recipe combines the creamy sweetness of fudge with the bold kick of espresso and the delightful crunch of toffee bits. Perfect for holidays, parties, or a special weekend treat! Easy to make with semi-homemade shortcuts.

Prep Time 20 mins
Cook Time 250 mins
Calories 214.2 kcal
Protein 3g
Rating 5.0 (1 Reviews)
Espresso Toffee Fudge 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Espresso Toffee Fudge

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How to Make Espresso Toffee Fudge

  1. Lightly grease a 9x13 inch baking pan with butter-flavored cooking spray.
  2. In a large saucepan over medium heat, combine 1 cup (2 sticks) unsalted butter, 2 cups granulated sugar, 1 (12-ounce) can evaporated milk, and 2 tablespoons instant espresso powder.
  3. Bring the mixture to a rolling boil, stirring constantly, for exactly 10 minutes. Make sure the mixture boils consistently.
  4. Remove from heat and immediately stir in 2 cups semi-sweet chocolate chips and 1 cup mini marshmallows until completely melted and smooth.
  5. Pour the fudge mixture into the prepared pan and spread evenly.
  6. Sprinkle 1 cup toffee bits evenly over the top and gently press them into the fudge.
  7. Refrigerate for at least 3-4 hours, or until completely set.
  8. Once set, cut into bite-sized squares and serve. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

117g

Fat

27g

Carbs

11g