Rich, intense and delicious, this easy chocolate coffee fudge recipe makes a big impression with very little effort and just three ingredients. Make in the microwave, slow cooker or on the stovetop.
Easy coffee chocolate fudge
Fuss-free and fun to make, fudge is great all year round. This simple recipe uses just three ingredients, and with no boiling or messing around with sugar thermometers, it couldn’t be easier to make.
This meltingly soft dark mocha fudge is a real grown up treat – as rich and dark as a coffee chocolate truffle and not too sweet. You would never know that I made it with next to no effort in the microwave. I use plastic takeaway trays to set the fudge, because they are just the right size for a small batch.
If you don’t have a microwave, this recipe also works on the stove top over a low heat. I have included instructions for both, so this really is a recipe for everyone.
Serve your coffee fudge as an after-dinner treat, wrap it up in pretty packaging as a gorgeous homemade gift – or just keep it to yourself!
Why you will love this chocolate coffee fudge!
- Who doesn’t love fudge?
- 3 ingredient fudge couldn’t be easier. All you need is a bowl, spoon and a microwave.
- It can also be made with a slow cooker, or on the stovetop.
- No pans of boiling sugar and no sugar thermometer needed.
- You don’t even need a baking pan: just use a takeaway tray!
- This recipe takes less than 5 minutes hands-on time.
- This condensed milk fudge recipe is easy to adapt, so you can make it your way.
- It is easily scalable.
- It is totally fool-proof. This is a great recipe for beginners, with full step-by-step instructions.
Chocolate coffee fudge ingredients
- Condensed Milk – Half a can of sweetened condensed milk – about 200 g or 7 oz. Make sure you use condensed milk and not evaporated milk. A standard can is 395 g / 14 oz in the UK, the USA and Australia. You can freeze the rest for next time, use the leftovers for ice cream or just make a double batch. Either way, there’s no waste!
- Chocolate – Again, you can use either dark or milk chocolate. We like a mix. You don’t need expensive chocolate for this, and I tend to use supermarket own-brand. This recipe is very forgiving, so a little more or less chocolate is just fine.
- Instant Coffee – Three teaspoons of good instant coffee granules. When I want a good intense coffee flavour, but no added liquid I prefer the micro-ground instant coffee. the one with some finely ground coffee. These usually come in a tin, whereas regular ground coffee comes in a jar. It is a bit more expensive, but certainly worth it.
Half batch / small batch condensed milk fudge
Fudge keeps but the texture is better when it’s fresh, so I prefer to make smaller batches more often. Cooking for two, I normally make my fudge using half a can of condensed milk. This produces 18–24 squares, which lasts us a week.
If you want to use the rest of the can up, why not make a batch of my no churn ice cream? Alternatively, use it to make a different fudge – try my chocolate orange, Cadbury Creme Egg or Christmas fudge.
How to make chocolate coffee fudge
Step one – Pour the condensed milk into a microwave proof bowl. I like to use a Pyrex style jug as it has a handle. Add the instant coffee to the condensed milk, stir it in and let it stand for about 30 minutes until it has started to dissolve.
Prepare the tray/mould
You need a baking pan, tray or mould to set the fudge in. Prepare the tray once the instant coffee has dissolved. A regular plastic takeaway tray (4″ x 6″) is great for this, so never throw them away (they also stack perfectly in the freezer).
If you are using a flexible mould like a takeaway tray or silicone pan, give it a quick brush with oil or cake release spray. For a rigid pan made of metal or ceramic, you will need to line it with parchment paper (I like foil backed parchment) so you can lift the fudge out easily. If you are making a larger batch, either use two trays, or a 7–8″ (18–20 cm) square pan.
Step two – Break the chocolate into chunks, and add to the condensed milk. Put the bowl in the microwave on half power for 30 second bursts, until the chocolate starts to melt, giving it a good stir each time.
The total time needed will vary with the microwave, brand of chocolate and even the size and shape of your bowl. Take it slowly, because you only want to melt the chocolate. Never boil this type of fudge as the chocolate may seize, split or go grainy.
Step three – When the chocolate has nearly all melted give it all a good stir until smooth. The warm mixture will melt the rest of the chocolate. If needed zap it for another 10 – 20 seconds in the microwave.
Step four – Pour the hot fudge into the prepared mould. Smooth it out to give an even surface. Allow to cool and then place the tray in the fridge to set. This will take at least a couple of hours.
Step five – Once set, turn the fudge out of the mould. With a flexible mould, flex the sides and flip upside down, giving the base a good tap to release the fudge. If your fudge is stuck, pop it into the freezer for 10 minutes. Then give the bottom of the tray a good whack. With a rigid baking pan lift out the parchment you use to line it.
Cut the fudge into squares with a heavy kitchen knife and serve. Keep any remaining fudge in a covered container in the fridge until you are ready to eat.
No Microwave? No Problem!
I find the microwave method the easiest, but it is also very simple to make this mocha fudge recipe in a saucepan on the hob.
Step one – Pour the condensed milk into a saucepan, and add the instant coffee. Stir in and allow to dissolve.
Step two – Prepare your trays as shown in the method above. Then break up the chocolate and add to the condensed milk.
Step three – Warm the pan on the lowest heat (use a diffuser ring if you have a gas hob). Once the chocolate starts to melt, keep stirring it. Do not leave the pan unattended, because it can quickly overheat and start to boil. If this happens, the chocolate will seize and the mixture will split, spoiling your fudge.
Step four – Pour your chocolate coffee fudge into the tray. Smooth the top and when it is cool, pop into the fridge to set for 4 hours or overnight.
Can I use the slow cooker to make fudge?
Slow cookers are great for slowly melting chocolate for this type of recipe, and you certainly could use it.
For this recipe, you use the slow cooker as a bain marie.
Step one – Put the coffee in a jug or bowl with the condensed milk and stir. Leave it for half an hour to an hour to dissolve.
Step two – Break up the chocolate and add to the bowl or jug. Then stand it in the slow cooker. Add a few inches of boiling water to the slow cooker pot so that it surrounds the bowl.
Step three – Set the cooker to low. It is essential that you leave the lid off, because you do not want the water to condense drip into your fudge.
Step four – Stir the fudge occasionally taking care not to get any water into the mixture. The chocolate will melt and combine with the milk and coffee. When this has happened and you have a smooth mixture, carefully remove the bowl or jug.
Step five – Pour the fudge into the tray. When cooled, allow it to set in the fridge.
How long does chocolate coffee fudge last?
I find that a batch of fudge lasts at least a week in the fridge. In my home, however, it is usually gone before the week is out! If I made a bigger batch, it wouldn’t last any longer, which is why I always make small batches!
What can I do with leftover condensed milk?
Condensed milk keeps for a few days in the fridge, but will last for months in the freezer.
Fuss Free Tip
When you freeze leftover condensed milk, take care! Store it in a sealed container or make sure you have stored it upright and do not let it tip.
Condensed milk does not freeze solid (which is why it works in ice cream). If you let it, it will escape and the inside of your freezer will be covered in sticky sweet milk.
Use spare condensed milk to make one of my no churn ice cream recipes, or to make a second batch of fudge. You could experiment with other flavours, using this recipe as a guide.
Easy Chocolate Coffee Fudge
- ½ can (14oz) condensed milk (200 g / 150 ml)
- 3 tsp instant coffee
- 7 oz chocolate (200 g mix dark and milk)
- Pour the condensed milk into a microwave-proof bowl or jug with the coffee granules. Stir and leave for about 30 minutes for coffee to start to dissolve.
- Prepare a tray by lining it with parchment paper. (If you are making a half can of condensed milk batch of fudge, a regular takeaway tray is the ideal size! If making a larger batch, either use two trays, or a 7-8" (18-20 cm) square pan.)
- Break up the chocolate and put it on top of the milk. Put it in the microwave on half power for 30 second bursts, stirring well between heating, until the chocolate is melted into the milk. The time taken will vary according to the power of your microwave. Go slowly, as you only want to melt the chocolate, not boil the mixture.
- Give the mixture a good stir until smooth.
- Pour the fudge into the prepared tray, and smooth the top. Allow to cool. Place in the fridge for at least four hours to set.
- Cut into squares; store the fudge in a covered container in the fridge.
To make on the hob
- Prepare your trays. Pour the condensed milk into a saucepan with the coffee granules. Heat gently, stirring to dissolve the coffee.
- Prepare the tray. Break up the chocolate and put it on top of the milk.
- Keep the pan on the lowest heat and once the chocolate starts to melt, keep stirring it. Do not leave the pan, as it can rapidly overheat. If this happens, the mixture will split, spoiling your fudge.
- Once the chocolate is melted and well combined with the milk, give it a good stir and pour the fudge into the tray. Smooth out and once cool pop into the fridge to set for 4 hours or overnight.
To make in the slow cooker
- Put the coffee in a jug or bowl with the condensed milk and stir. Leave it for half an hour to an hour to dissolve. Prepare the tray or tin.
- Break up the chocolate and add to the bowl or jug. Then stand it in the slow cooker. Add a few inches of boiling water to the slow cooker pot so that it surrounds the bowl.
- Set the cooker to low. It is essential that you leave the lid off, because you do not want the water to condense drip into your fudge.
- Stir the fudge occasionally taking care not to get any water into the mixture. The chocolate will melt and combine with the condensed milk and coffee. When this has happened and you have a smooth mixture, carefully remove the bowl or jug.
- Pour the fudge into the tray and when cooled, allow to set in the fridge.