I store my fudge in a margarine tub in the fridge and it keeps for as long as I can resist the temptation to disgrace myself, eat too much and bounce around with a sugar high. The margarine tub is partly because of my lack of Tupperware and partly as a clever disguise – my precious!
This is a basic recipe and method for fudge with demerara sugar to work with the coffee flavour. You can use coffee granules instead of powder but there will be little flecks in your final results which I actually think looks very pretty.
- 397g tin condensed milk
- 150ml milk
- 115g unsalted butter
- 450g Demerara sugar
- 2 ½ tablespoons espresso powder
- Chocolate coffee beans, to decorate
- Line and lightly grease a 20cm x 20cm square pan with foil.
- In a large saucepan on a medium heat, heat the condensed milk, milk, butter and sugar, stirring regularly, until the sugar has melted.
- Turn up the heat, bring to the boil and simmer for 10-15 minutes, stirringcontinuously, until a small amount of mixture dropped into a glass of cold water forms a tiny ball of, you guessed it, fudge. This is known as the soft ball stage. If you have a sugar thermometer, stop when the temperature reaches 116C. Transfer the mixture to a bowl, add the espresso powder and beat for about 10 minutes, until the caramel-y glossiness has gone and you have a thick and soft consistency.
- Scoop into your lined pan, spread into the corners, pat down to even the surface then leave to cool at room temperature and refrigerate until firm.
- Cut into squares, pop a chocolate coffee bean on each and serve with a hot cup of coffee.
Tip: You must keep stirring otherwise the fudge will stick to the bottom of your pan and you will have burnt bitter fudge!
This recipe gave me enough for 36 big chunky pieces but you could cut them into more petite, pretty sizes and wrap them up as gifts as well. I would have done this if I didn’t eat all the chocolate coffee beans first.