Espresso fudge

Photographer: Adam
Serves 6-8 as a side

Coffee is the life blood of product development in Dunedin.  So much so that certain members of the office partake in a coffee bean pool so that they can enjoy true espresso from an espresso machine without the bite four cups of it would normally inflict on one’s wallet.

I personally can never take part, as straight coffee, even a delicious milky latte, sees me with stomach cramp for the rest of the day.  When I worked at a café in town they had this espresso fudge that was unbelievably delicious and didn’t send me looking for paracetamol.  I had a go at re-creating it and shared it with the office, everyone went back for extra helpings so that’s a sign it was well liked, right?  And the great thing about it is, it’s easy to make, no baking required, and an excellent indulgence for an afternoon pick me up.


2 250g packs plain wine biscuits
1 tin (395g) sweetened condensed milk
180g butter
2 shots espresso*
70g bag chopped walnuts

400g cream cheese (full fat)
1 1/2 cups icing sugar
2 shots espresso*
70g bag chopped walnuts


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.