Although I’m not a huge fan of commercial fudge, I do adore making them – my mother absolutely loves it when I bring a bag as a surprise gift – and to be honest a couple of pieces do always end up being eaten by me. Coffee and almonds go brilliantly together, but feel free to exchange the almonds for hazelnuts or pecans.
- 100gr cane sugar
- 200gr sugar
- 75gr glucose syrup
- 300gr condensated milk
- 1 cinnamon stick
- pinch of salt
- 4 tsp espresso powder
- 1.5 tsp boiling water
- 25gr bitter chocolate
- 50gr unsalted butter
- 100gr toasted almonds
Makes about 60
Combine the cane sugar and regular sugar, glucose syrup, condensated milk, cinnamon stick and salt in a large sauce pan – the mixture will boil over if you use a reg size sauce pan. Boil the mixture while stirring occasionally to 114°C.
Combine the espresso powder and the boiling water. Add this to the pan with the bitter chocolate and butter. Stir and bring the mixture back up to 114°C.
Leave the fudge to cool for 5-10 minutes. Then beat it very well using an electric mixer. The fudge will turn a matter shade.
Stir in the almonds and spread the fudge in a greased or lined tin.
Leave to rest for a few hours and cut.