Who here is a coffee lover? I know that I certainly am! I love coffee in the morning, noon, and afternoon. I have to stop drinking it around 3 though or else I’ll never be able to fall asleep. I love the following recipe because it combines decadent chocolate and instant coffee in a delectable fudge. So yummy! And get this, the fudge is super easy to make! I sometimes make a double batch of this delicious dessert and freeze it.
The recipe calls for liquid glucose but all this is liquid sugar. You can make your own by melting the sugar in water in a pot on the stove or you can use liquid stevia drops which cut out the sugar completely.
Ingredients
100g Kerrygold butter
2 tsp glucose syrup (we used Dr. Oetker Liquid Glucose)
You will also need:
19cm square tin, lined with Bakewell paper
Instructions
Dissolve the coffee in 5 tablespoons boiling water and put in a deep, heavy pan with the sugar, milk, butter and glucose.
Stir the mixture over a low heat until the sugar is completely dissolved; brush any sugar crystals down from the side of the pan with a brush dipped in boiled water. Bring to the boil and boil for about 10 minutes until the mixture reaches 115°C on a sugar thermometer (or until a teaspoon of the mixture dropped into cold water forms a soft ball).
Take the pan off the heat, and beat the fudge with a wooden spoon until thick and it’s cooled to 100°C (about 2-3 minutes). Pour into the tin and spread evenly. Leave to set, and then cut into squares.
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Quick Tip: This recipe is very easy to double.