Walnut and Coffee Fudge

Walnut and Coffee Fudge is very easy and rewarding to make. The sweets may be stored in an airtight tin, wrapped in greaseproof or waxed paper, for up to

2 weeks.

64 SWEETS

1 teaspoon vegetable oil

8 fl. oz. single cream

2 fl. oz. black coffee

1 lb. soft brown sugar

2 oz. butter, cut into small pieces

3 oz. walnuts, coarsely chopped

Using the teaspoon of vegetable oil, grease an 8- x 8-inch baking tin and set it aside.

Place the cream, coffee and sugar in a medium-sized, heavy-based saucepan and stir well to mix.

Set the pan over low heat and cook the mixture, stirring constantly, until the sugar has dissolved. Stir in the butter pieces, a few at a time.

When the butter has melted into the mixture, increase the heat to high and boil the mixture, stirring occasionally, until it registers 240°F (115′ C) on a sugar thermometer or until a teaspoon of the fudge dropped into a small bowl of cold water forms a soft ball.

Reduce the heat to moderate and add the walnuts. Cook the fudge, stirring constantly, until it is smooth and thick and begins to form grains.

Remove the pan from the heat. Pour the fudge into the prepared tin and smooth over the top with the back of the spoon.

Set the fudge aside until it is completely cold and beginning to set. With a sharp knife, mark the fudge into approximately 1-inch squares and then place it in the refrigerator to chill for 1 hour or until it is set.

Turn the fudge squares out of the tin and either serve them immediately, or store in an airtight tin until required.

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