COFFEE & WALNUT FUDGE

This homemade Coffee & Walnut Fudge recipe is far from shy and retiring.  It’s robust, packed with flavour, and the coffee flavour cuts through the sweetness of the confectionery beautifully.  It’s a great alternative fudge flavour!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: candy, treat

Cuisine: British

Keyword: confectionary, foodie gift, fudge

Servings: 25 pieces

Author: Angela – Only Crumbs Remain

Ingredients

• For the Fudge
• 400 ml (14floz) double cream
• 150 ml (¼pt) milk
• 150 g (5oz) butter
• 400 g (14oz) golden caster sugar
• 200 g (7oz) dark muscovado sugar
• 75 g (3oz) milk chocolate broken into small pieces
• 2 tbsp coffee dissolved into 3 tbsp boiling water
• 75 g (3oz) walnuts chopped

To decorate

• 25 walnut halves

Special Equipment

• Large heavy based pan, which holds a volume of at least 3L
Digital
• sugar thermometer
• 20cm (8in) square shallow cake tin lined

Instructions

• Lightly grease and fully line a 20cm (8in) square cake tin.
• Place the double cream, milk, butter and sugars into a heavy based pan. Cook over a low heat stirring constantly until the butter and chocolate has melted and the sugar has dissolved completely to form a smooth thin mixture.
• Increase the heat under the pan to allow it to come to the boil whilst stirring all of the time. Boil the mixture, whilst continuing to stir, until it reaches 116C / 241F (soft ball stage). Please be careful – the mixture is very hot!
• Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110C / 230F. This will only take a couple of minutes.
• Stir in the chocolate , then add the coffee and chopped walnuts. Beat the mixture with the wooden spoon vigorously until the mixture begins to thicken and looses its glossy appearance and become more sateen in appearance.  You may find that oil is released from the chocolate to begin with but keep beating the mixture, it will gradually re-combine with the fudge.
• Pour the chocolate fudge mixture into the prepared tin. and spread level.
• Neatly position the walnut halves over the top of the fudge gently pushing the walnuts into the fudge.
• Set aside to cool at room temperature for at least three hours to firm up
• Once fully cold and firm remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.12. Enjoy!

Notes

• Remember, this is incredibly hot!  Stir the syrup slowly carefully so as to avoid splashing yourself. 
• When heating the mixture and waiting for it to reach 116C (241F) it will feel as though  the temperature is stuck at around 104C (220F) for ages.  Be patient and keep stirring, it will eventually move and will then increase fairly rapidly.

 

To storeKeep the fudge in an airtight container.  It will be good for 1-2 weeks at room temperature but will last for up to 3 weeks if stored in the fridge.