AN EASY RECIPE FOR ESPRESSO FUDGE

A rich and crumbly fudge, flavoured with our espresso. Easy to make, easier to eat.

Prep time: Approx. 30 minutes

Cooking time: 2-3 hours

Serves: 77 pieces

Ingredients:

What you’ll need:

  • A glass of ice cold water
  • Tin approx. 30 x 20cm / 12 x 8 inch or 25cm / 10 inch square
  • Heavy-based saucepan
  • Stirring spoon
  • Electric or non-electric whisk

Step one:

Place all of your ingredients, except the espresso, into a large, heavy-based saucepan and bring to the boil, stirring constantly.

Boil for 12 – 20 minutes.

Step two:

Test that it is ready by dropping a little bit into the glass of cold water. It should turn hard but still soft to the touch. This is called the ‘soft ball’ stage.

Step three:

Once you are there, remove the pan from the heat and stir in a shot of good espresso.

Step four:

Using an electric or normal whisk, beat the fudge until it almost resembles stiff peanut butter.

Step five:

Spread across the tin, smoothing the top as much as possible.

Step six:

You can cool this in the fridge for a couple of hours, or leave on the side until ready to cut into squares.

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