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Espresso Fudge


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Rate this recipe 4.5/5 (19 Votes)
Espresso Fudge 1 Picture


  • 2 250g packs plain wine biscuits
  • 1 tin (395g) sweetened condensed milk
  • 180 g butter
  • 2 shots espresso*
  • 70g bag chopped walnuts
  • Icing
  • 400 g cream cheese (full fat)
  • 1 1/2 cups icing sugar
  • 2 shots espresso*
  • 70g bag chopped walnuts


Adapted from


Step 1

1. Crush the biscuits—I used the end of a rolling pin and crushed them in a bowl.

2. Melt the butter and condensed milk together in a saucepan until smooth, then mix the espresso into this. Make sure it is thoroughly mixed in, making a delicious coffee colour.

3. Add the condensed milk mixture to the biscuits with the chopped walnuts and mix until well combined. Press into a lined rectangular (15x25cm or similar) tin and refrigerate until set.

4. To make the icing, put the cream cheese into a blender and blend until smooth. Add icing sugar and espresso and blend again until smooth.

5. Spread icing over the base and refrigerate overnight, then cut.


* If you don’t have access to an espresso machine you can substitute each shot of coffee required for 50mL very strongly brewed coffee.

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