Walnut and coffee fudge
25g walnuts, chopped
1 tbsp strong coffee
450g granulated sugar
175ml single cream oil, for greasing
In a heavy-based saucepan, melt the butter, sugar, cream and coffee together. Gently boil until it reaches 118°C on a sugar thermometer or until a little dropped into a cup of cold water forms a soft ball. Leave for 5 mins, then beat until thick. Add the walnuts when the mixture starts to lose its gloss and become grainy. Quickly pour into a 23 x 23cm well-oiled tin. Leave to cool for 5 mins, then mark into squares. When the fudge is cold, cut and serve.