Wednesday 27 August 2014

4-ingredient Chocolate Coffee Fudge Sprinkled With Caramelized Walnuts (EASY AND FOOLPROOF!)

I thought it was time for a really chocolaty recipe and this does exactly what it says on the tin!

I love fudge but when I remember back to the last time I attempted the traditional fudge method it ended up all grainy and not the texture I had ventured for. It just feels like a whole lot of sugar and butter and constant attention over a bubbling hot pan ~ waiting for that all important soft ball stage (which FYI is flippin' hard to tell when you don't have a sugar thermometer!!)  

Anyway I'd probably be able to master it now because I'm a lot older and I've got a trusty sugar thermometer. But for this recipe you don't even need to own one, because this fudge is FOOLPROOF and so QUICK to make!

Basically you just need those 4 ingredients (by the way - I am counting caramelized walnuts as one of them) because I got given some as present from my friend...all the way from France, so I am assuming you can buy them caramelized over here too, but if you can't buy them, don't be lazy like me and make them from my recipe here or top with something else you fancy. The list is endless.... mmmm gets me hungry just thinking about it.

I used a 9 x 9 inch square baking tin but after using it...I think now that I probably should have used something a bit smaller, so that the pieces are thicker. So just use whatever tin you have really and the thickness of your pieces will vary (I've just supplied a guide.) 

4-ingredient Chocolate Coffee Fudge Sprinkled With Caramelized Walnuts

Ingredients (makes 20-25 pieces):

275ml sweetened condensed milk
320g milk chocolate (35% cocoa solids)
1 tbsp good quality instant coffee granules
60g caramelized walnuts


Line an 8 x 8 inch square tin with grease proof paper. Break up the chocolate. Heat the condensed milk in a non-stick saucepan over a medium heat and once it nearly begins to bubble. 

Next put in the coffee granules and keep stirring until most if not all dissolves. The mixture will become light brown, glossy and thick.

Then take the mixture off the heat and put in the chocolate, keep stirring until all the chocolate has melted. Pour into the lined tin and pat down into all corners and smooth out. Crush up your caramelized walnuts into rough uneven pieces (you don't want a fine powder). Sprinkle the nuts over the fudge and pat down so it just sticks. 

Place the tin into the fridge for 3-4 hours. Remove the fudge from the tin by lifting it with the grease proof paper. Turn it out onto a board and peel off the paper. Cut the slab of fudge into squares and serve!  

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