Espresso Fudge

By kayjayjohnson

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

Details

Adapted from ourkitchen.fisherpaykel.com

Preparation

Step 1

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.