Wal­nut and cof­fee fudge

Landscape (UK) - - In the Garden -

Serves 6

25g wal­nuts, chopped

1 tbsp strong cof­fee

110g but­ter

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.

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