creamy coffee fudge
creamy coffee fudge

Creamy Coffee Fudge

Time
Prep: 15 mins
Cook: 25 mins
Difficulty
Super Easy
serves
Serves: 36

Top the fudge with chocolate coffee beans for decoration!

The secret to our delicious creamy coffee fudge is really good coffee, which is why we use NESCAFÉ Azera Americano to get such a great coffee flavour.

creamy coffee fudge
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Milk

150ml

NESCAFÉ Azera Americano

4tsp

Demerara sugar

450g

Butter

115g

Coffee liquer

2tbsp

You will also need...

20cm square tin lined with baking parchment

Step 1 of 5

Stir the coffee into the fresh milk until mixed thoroughly then pour into a large non-stick saucepan with the remaining ingredients except the coffee liqueur (if using).  Melt everything together over a low heat, stirring until the sugar dissolves.

Step 2 of 5

Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. 

The mixture should reach 113-115°C on a sugar thermometer if you have one.  If you don't you can drop a little mixture into a bowl of ice-cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.

Step 3 of 5

Remove the fudge from the heat and leave to cool for 5 minutes. Add the coffee liqueur if using and mix thoroughly.

Step 4 of 5

Beat the mixture until it just loses its shine and becomes very thick (this should take about 5-10 minutes).  The longer you beat once it starts to thicken, the crumblier the final fudge will be.  If you like it smooth - beat it only until it comes away from the sides of the pan, so its thick enough to still just about pour into a tin.

Step 5 of 5

Press into the prepared tin with the back of a spoon and leave to set before cutting into squares.

The fudge will keep for up to 2 weeks in an airtight container at room temperature.

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