white mocha & walnut fudge

395g tin of sweetened condensed milk

4 tsp instant coffee, dissolved in 2 tsp hot water 500g white chocolate, roughly chopped 3/4 to 1 cup walnut halves

HOW TO

Line a small tin with baking paper or foil (a reusable takeaway container is a good size, or dig out your precious tupperware). Pour about 5cm of hot water into a small saucepan. Put the condensed milk and coffee into a heatproof bowl that will sit snugly on top (without the bottom of the bowl touching the water). Set over low heat and stir for a couple of minutes until the mixture is warm to touch, then add the chocolate. Keep stirring until it starts to melt, then remove from the heat and stir constantly until nice and smooth.

Carefully pour the mixture into the lined tin and gently press the walnut halves on top. Cover loosely and leave in the fridge to set (for at least two hours). When it’s firm, cut into small squares and keep – if you can – in a covered container in the fridge. Makes about 16 squares.