If you’ve got a candy thermometer and a sweet tooth, cookbook author and food stylist Annie Rigg has Sweet Things, a whole pile of delicious treats for you to make for friends, family…yourself…really, anyone who comes to mind. With foolproof instructions from a master confectioner, homemade coffee almond fudge is well within reach.
I love this rich fudge, with its slightly burnt toffee flavor and distinct coffee hit. If you can get your hands on some good-quality coffee extract, you could use that in place of instant espresso powder.
Extracts vary in intensity from brand to brand, so build up the flavor gradually until you reach the required flavor. The small amount of chocolate in this fudge is there just to give the coffee a little extra oomph rather than to make a full-on chocolate statement.
- sunflower oil, for greasing
- 2 cups superfine sugar
- 1/2 cup brown sugar
- 4 tablespoons corn syrup
- 3/4 cup evaporated milk
- 3/4 cup whole milk
- 1 cinnamon stick
- pinch of salt
- 3 - 4 teaspoons instant espresso powder
- 1 ounce dark chocolate
- 4 tablespoons unsalted butter
- 1/2 cup chopped blanched almonds, toasted
- 7 -inch square baking pan
- sugar thermometer
- Grease the pan with sunflower oil and line with nonstick parchment paper.
- Place both the sugars, the corn syrup, evaporated milk, whole milk, cinnamon stick and salt in a medium-sized saucepan.
- Cook over low heat to dissolve the sugar, stir until smooth, and bring to just below boiling point.
- Pop the sugar thermometer into the pan and bring to a boil.
- Cook the mixture gently and steadily, stirring from time to time with a heatproof rubber spatula, until it reaches 237°F on the sugar thermometer.
- Remove the cinnamon stick using either a pair of tongs or a fork.
- Meanwhile, dissolve the espresso powder in 1-2 teaspoons boiling water, finely chop the chocolate and dice the butter.
- Add these to the hot fudge mixture, stir until smooth and return the pan to the heat.
- Bring the fudge back to 233-237°F and then immediately remove from the heat and pour into a large mixing bowl.
- Leave the fudge, undisturbed, to cool for 5 minutes.
- Using a rubber spatula or wooden spoon, beat the fudge until it thickens and loses its glossy sheen.
- Add the almonds and stir to combine.
- Spoon into the prepared pan and spread level with an offset spatula.
- Leave to cool completely and then cover with plastic wrap and leave overnight before cutting into squares to serve.
This fudge will keep for about 1 week in an airtight container in between layers of wax paper or nonstick parchment paper.
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