Espresso Fudge

Photo by Kerry J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    250g packs plain wine biscuits

  • 1

    tin (395g) sweetened condensed milk

  • 180

    g butter

  • 2

    shots espresso*

  • 70g bag chopped walnuts

  • Icing

  • 400

    g cream cheese (full fat)

  • 1 1/2

    cups icing sugar

  • 2

    shots espresso*

  • 70g bag chopped walnuts

Directions

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. Tip * If you don’t have access to an espresso machine you can substitute each shot of coffee required for 50mL very strongly brewed coffee.

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