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Coffee fudge

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This coffee fudge recipe is great for beginners who have never made fudge before. It takes you through step by step, and the result couldn't be more delicious.

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Rate this recipe 4.4/5 (70 Votes)

Ingredients

  • 2 rounded tablespoons good instant coffee
  • 700 grams granulated sugar
  • 2 (170 gram) cans evaporated milk, aboput 300 milliliters
  • 100 grams butter
  • 2 teaspoons glucose syrup (we used Dr. Oetker Liquid Glucose)
  • 19 centimeters square tin, lined with Bakewell paper

Details

Servings 64
Preparation time 10mins
Cooking time 25mins
Adapted from goodtoknow.co.uk

Preparation

Step 1

Dissolve the coffee in 5 tablespoons boiling water and put in a deep, heavy pan with the sugar, milk, butter and glucose. Stir the mixture over a low heat until the sugar is completely dissolved; brush any sugar crystals down from the side of the pan with a brush dipped in boiled water. Bring to the boil and boil for about 10 minutes until the mixture reaches 115°C on a sugar thermometer (or until a teaspoon of the mixture dropped into cold water forms a soft ball).

Take the pan off the heat, and beat the fudge with a wooden spoon until thick and it’s cooled to 100°C (about 2-3 minutes). Pour into the tin and spread evenly. Leave to set, and then cut into squares.

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