Coffee Fudge RecipeOrigin: Britain Period: Traditional |
Ingredients:
300ml whole milk 
Coffee Fudge Preparation:Method:Place the milk in a medium pan, bring to a boil and add the sugar and butter. Slowly heat, stirring all the while to dissolve the sugar then bring to a boil, cover and boil for 2 minutes. Uncover and continue a steady boil, stirring occasionally, for about 15 to 20 minutes or until the temperature, as measured by a confectioner's thermometer reaches 116°C (the soft ball stage). Remove from the heat and stir-in the coffee flavouring then set aside to cool for 5 minutes. Beat the mixture well with a whisk until it just begins to lose its gloss and becomes thick. Then tip the mixture into a well-greased 18cm square tin. Mark into 50 squares with a knife when almost set. When firmly set cut along the score marks with a sharp knife and transfer to an air-tight container to store. |
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