Espresso Chocolate Fudge

Espresso Chocolate Fudge sounds delicious and it is. I am hooked on fudge at the moment, this is my second go since making Peanut Butter fudge. Originally this recipe included macadamia nuts which I didn't have at the time so I decided to go ahead anyway and omit the nuts. The taste is a sublime and smooth experience the chocolate and espresso taste superb together. If you do have macadamia nuts then use 250 grams chopped.

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

Stir this mixture on a low to moderate heat until you have a smooth paste with the sugar completely dissolved....

bring to the boil then reduce to a slow rolling boil

Use a sugar thermometer to check you temperature, you want 114 centigrade or soft ball stage before removing from the heat. This part will take around 8 to 10 minutes.

once off the heat add your butter, chocolate and
espresso and mix until completely blended,
add the macadamia nuts if using

Now your ready to pour the Espresso Chocolate Fudge mixture into the prepared baking tray.....

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.