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Vanilla fudge squares arranged on parchment paper viewed from above
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Easy Espresso Fudge

Smooth creamy Espresso Fudge
Course Dessert, Snack
Cuisine American, British
Keyword Espresso Fudge
Prep Time 5 minutes
Cook Time 15 minutes
Chill time 3 hours
Total Time 3 hours 20 minutes
Servings 56 squares
Author Paul (Scoffs & Feasts)

Ingredients

  • 397 g tin of condensed milk
  • 150 ml double cream
  • 450 g soft brown sugar
  • 115 g unsalted butter
  • 1 shot fresh brewed strong espresso

Instructions

  • Measure out all ingredients and place in a heavy bottomed non-stick saucepan
  • Bring the mixture to a lively simmer in the saucepan over medium heat, continually stirring to prevent it from catching. Stand well back from pot as mixture can get very hot and it can spit.
  • Using a sugar thermometer or digital equivalent, continue to stir mixture until it reaches 115°C, the soft ball stage method can be used if you have no thermometer.
  • Once at the correct temperature, remove from the heat and add the espresso and stir. Leave to cool briefly for a few minutes
  • Once cooled a little, beat vigorously with an electric hand mixer for around 5 minutes until the mixture is thickened and is no longer shining and has a matte finish
  • Place mixture in a greaseproof lined tin and even out with an offset spatula (I used a 9-inch square cake tin). Place in fridge for 3 hours before cutting into individual square servings.

Notes

  1. Using brown sugar in this recipe ensures maximum flavour, although white sugar can be used, the fudge will be slightly paler in colour
  2. Stand well back from the pot when stirring and when adding the espresso, the mixture is lively and is boiling sugar - please be careful!
  3. Double cream is used here but single cream can be used, and milk too. Use double cream to make the fudge extra rich!
  4. Don't be tempted to taste the mixture when stirring or even afterwards, although obvious, the mixture retains heat for some time and will burn your tongue (trust me!)
  5. Leave in the fridge for at least 3 hours to set up properly before cutting into squares or alternatively overnight.
  6. If you do not have a thermometer, use the soft ball stage method. Drip some of the mixture carefully into cold water. If the mixture forms a ball of fudge that is set but is soft and pliable between your fingers, it is ready. If it forms a thread as it falls to the bottom of the glass, it needs a few more minutes.