Melt-in-your-mouth and crumbly sweet, fudge is the tuck-shop treat no one can resist.
And why should you?
Fudge is gorgeous in every way. Little cubes of creamy, caramelly goodness that make the perfect edible gift. It doesn’t glue your teeth together like toffee; nor does it have the artificial taste that sometimes comes with boiled sweets. We think it’s pretty much perfect (as long as you don’t look at the sugar content).
Fudge shop menus magic up every flavour; banknote-sized wedges that come tasting of everything from chocolate to cherry bakewell. Coffee-flavoured fudge… well, now we’re talking! Coffee and fudge are natural soulmates: think about how medium-dark roasted coffees take on a lush, toffee-like sweetness as the natural sugars start to caramelize. Check out this coffee fudge recipe yourself!
You don’t need to visit fancy fudge shops to enjoy crumbly fudge at home. This sweetshop classic is simple to make!
If you’ve made fudge before, you’ll probably know that there are two main methods. The first is a great starter. Often called microwave or ‘miracle’ fudge, this recipe just involves melting a few ingredients together in the microwave. Simple, but you won’t get that lovely texture and caramelized flavour you remember from proper homemade fudge.
The second method might look a bit more daunting but is the way to go if you want classic, British-style fudge no one will want to resist. You can use a sugar thermometer here but it’s not essential (we didn’t, and our fudge was still AWESOME).
Right, enough talking, let’s get started with some confectionary magic!
- 397g tin condensed milk
- 150ml milk
- 450g light brown soft sugar
- 115g butter
- 2tbsp coffee grounds (medium-dark roasts work really well here, but any coffee will be lush!)
- 70g dark chocolate, very finely chopped
Measure out all of your ingredients.
Using the coffee grounds, brew some strong coffee or make your espresso. Also, place a glass of water in the fridge, ideally with some ice cubes in it.
Place the condensed milk, milk, sugar and butter in a non-stick saucepan and melt over a low heat. Keep stirring until the sugar has dissolved and no longer feels grainy on the bottom of the pan.
Next, increase the heat until the mixture starts to boil. Leave to boil for 10-15 minutes, stirring all the time so that it doesn’t stick or burn around the edges.
If you’ve got a sugar thermometer, you’re looking to reach 113-115°C.
If not, you can use the cold ball trick. Take your glass of water from the fridge and remove the ice. Drizzle a little of the fudge mixture into the glass. If it forms a soft, pliable ball that you can mold with your fingers, your fudge is ready to take off the heat. If it feels sticky, continue to boil for a couple more minutes.
Leave to cool for five minutes, then mix in the brewed coffee.
Now for some elbow grease! Beat the mixture for 5-10 minutes, or until it starts to look matte rather than shiny. The more you beat, the crumblier your fudge will be.
Put half the mixture into the tin and press until smooth. Add a layer of your chopped chocolate and then top with the other half of the fudge mixture.
Leave to set.
Cut into squares and enjoy!