Vietnamese Coffee Fudge Vietnamese Coffee Fudge

Image: Canadian Living | Holiday Baking 2014

Vietnamese coffee, a luscious blend of rich, intense espresso and sweet, creamy condensed milk, inspired this fudge.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine



In heatproof bowl set over saucepan of hot (not boiling) water, heat together white chocolate, bittersweet chocolate, condensed milk and espresso, stirring, until melted and smooth, about 5 minutes.

Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top. Refrigerate until firm, about 3 hours. (Make-ahead: Cover and refrigerate for up to 3 days.) Lift out onto cutting board; using hot knife, cut into squares.?

Tip from The Test Kitchen: For perfect squares of fudge, make sure it's completely set before slicing. Run a thin, sharp knife under hot water and dry between each cut for a smooth, polished finish.

Nutritional facts per piece: about

  • Sodium 22 mg
  • Sugars 12 g
  • Protein 2 g
  • Calories 104.0
  • Total fat 5 g
  • Potassium 89 mg
  • Cholesterol 4 mg
  • Saturated fat 3 g
  • Total carbohydrate 13 g


  • Iron 2.0
  • Folate 1.0
  • Calcium 5.0
  • Vitamin A 1.0
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Baking & Desserts

Vietnamese Coffee Fudge