AN EASY RECIPE FOR ESPRESSO FUDGE

Prep time: Approx. 30 minutes

Cooking time: 2-3 hours

Serves: 77 pieces

Ingredients:

• 250 grams soft butter
• 1 x 397 grams can condensed milk
• 175ml milk
• 2 tablespoons golden syrup
• 800 grams of granulated sugar
• 16g (30ml/single espresso) Caffè Nero Classico Original Blend ground coffee, or Classico Original Blend decaffeinated ground coffee

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.