If you are in any doubt about making this Espresso Chocolate Fudge then rest assured because its simple to make. As with any fudge the longest part in the process is the setting time at around 3 hours, but better to wait at least 6 hours before you cut up and portion.
Make sure to buy the best ingredients that you can afford, you will require a medium to strong espresso coffee to make the flavour come through. If you don't have espresso then instant coffee granules will do. Overall the cooking process shouldn't take you more than 15 to 20 minutes.
Espresso Chocolate Fudge ingredients and method
750g caster sugar
250ml golden syrup
300ml double heavy cream
375g milk chocolate
75g unsalted butter (cubed)
5ml coffee extract or instant espresso powder dissolved in 2 tsp boiling water
grease and line a 12" by 8" baking tin with baking parchment
add caster sugar |
add syrup |
add double cream |
blend together over a low to moderate heat |
bring to the boil then reduce to a slow rolling boil |
once off the heat add your butter, chocolate and espresso and mix until completely blended, add the macadamia nuts if using |
Leave to set for at least 3 hours, you can put in the chiller after an hour to aid setting, if you leave it for more than 4 hours it will be much easier to cut and portion. Serve right away or seal in an air tight container, will keep for a week in the chiller or around 3 to 4 days at room temperature.
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