Since we moved flat, there’s been rather more DIY-ing and rather less baking than I would have liked. Decorating, fun as it is (“ooh, look at THAT cushion!”), is a means to an end in my book. And that end is sitting back in my new over-sized corner sofa (no rush Made.com, whenever you’re ready) with a chilled glass of vino (but maybe not tinto as the sofa is a ridiculously self-aware shade of cream) and admiring my lush floor-length blood red curtains (remembering how we argued over the pencil pleating instructions) and bright white skirting boards (lovingly painted by my boyfriend late one night with the aid of a headtorch), and thinking “I could get used to this…and we should really put the pictures up this weekend and paint that bloody strip of wallpaper under the radiator. And if we’ve got time, what do you think about making an origami lampshade for our bedroom?”. Well, maybe I am enjoying the journey just a little bit after all…
But back to baking. It’s been a wee while since I last posted something sweet and I feel we should all be enthusiastically celebrating the end of bikini season so today, my friends, I give you fudge. With a dash of coffee. The result? Soft, mellow, caramel-coloured bites of delight with a hint of lazy Sunday mornings reading the papers and sipping milky coffee from your favourite mug. On your (sensibly coloured) sofa.
* Quote from people at work proving that either the fudge really is very good or that my colleagues have exceedingly low expectations of me.
I can’t believe you made this!* Coffee fudge
Makes a 20cm x 20cm slab (about 64 pieces)
Ingredients:
– 397g tin condensed milk
– 150ml milk
– 115g unsalted butter
– 450g demerara sugar
– 2 1/2 tablespoons Camp chicory & coffee essence
– Chocolate coffee beans, to decorate
Method:
Line a 20cm x 20cm square dish with greaseproof paper.
In a large saucepan on a medium heat, heat the condensed milk, milk, butter and sugar, stirring regularly, until the sugar has melted.
Turn up the heat, bring to the boil and simmer for 10-15 minutes, stirring continuously, until a small amount of mixture dropped into a glass of cold water forms a tiny ball of, you guessed it, fudge. Tip: You must keep stirring otherwise the fudge will stick to the bottom of your pan and you will have burnt bitter fudge!
Transfer the mixture to a bowl, add the Camp and beat for about 10 minutes, until the caramel-y glossiness has gone and you have a thick, soft fudg-y (funny that) consistency. Tip: You can do this by hand but I use the beater attachment of my food mixer on a medium-high speed for 10 minutes – much easier!
Scoop into your lined dish, squidge into the corners and pat down to even the surface, and leave to cool at room temperature until firm.
Cut into squares, pop a chocolate coffee bean on each and serve with a hot cup of coffee.
Source: Recipe and photos by pip & little blue.
pip & little blue 
United States measurements please
Pingback: Coffee PM: 4 Ways to Enjoy Coffee After Hours - It's A Glam Thing
Pingback: CwC ~ Coffee Themed Desserts | Raptors Captures
Is there a temperature on a candy thermometer to aim for instead of going by this caramelly look and fudgy look business and especially when stirring on stove? Instead of dropping in a glass of water most people use a specific temperature on a candy thermometer. Do you have the temperature that is correct for this fudge?
Hi there – you’re aiming for the ‘soft ball’ stage which is often marked on a sugar thermometer or can be determined using the cold water test (as detailed in the recipe). The temperature you are looking for is 112-116 degrees Celsius (which is approx. 235-240 degrees Fahrenheit).
Hope that helps! x
Hi Jamila,
Saw your recipe for raspberry gin and have given it a try twice for Christmas . Now I came across your coffee fudge recipe which sounds delicious. My husband makes all the tablet in our house so am going to ask him to give this a try. I find it difficult beating the mixture after having ops on my shoulders so hubby steps in. I love fudge as its a wee bit softer. Thank you for your recipes. I used to have a cupboard full of recipe books as far back to my grand mothers days in the early 1900’s. I collected so many I did a clear out and a lot of them went to charity shops. It is wonderful now, at the touch of a button to find recipes on the net so thank you once again.
Hi Jeanette, thanks so much for your wonderful comment. What’s life without gin and fudge, eh? It’s lovely to share recipes with others but ‘real life’ has been so getting in the way of blogging of late – receiving comments like this drives me to post new recipes so thank you! I also hoard cookery books…
Could I used filter coffee instead of the Camp?
Pingback: Link Love – Coffee | Adorablest
Pingback: 23 Incredible Coffee Desserts
Pingback: Berita Dahsyat!!!! » 23 Incredible Coffee Desserts
would love american measurements! Thanks!
Pingback: 23の驚くべきコーヒー・デザート | ダイエットはこのメニューで決まり！ 最新流行ダイエットフード
Pingback: 23 Incredible Coffee Desserts | Sharing Interesting Stuff, Updates News & Free Tips
Ooh! I love fudge! Many years ago my mum used to get “fudge kits” from the supermarket and I’d sit and guzzle vast amounts. Sounds delicious! PS – did you make the gingerbread men in your profile pic? I’m on “operation gingerbread church” and in need of helpful hints!
Thank you – guzzling fudge is an excellent pastime! I did indeed make the gingerbread men in my profile pic but unfortunately they are not made of gingerbread, but of lebkucken instead. I think it’s quite similar to gingerbread, hence the ‘lebkucken men’. I’ll be putting the recipe up nearer Christmas but I’m not organised enough to have my Santa hat on in the kitchen yet! Good luck with the church – it sounds ambitious…
“Ambitious” is putting it mildly! I’m thinking “sheer madness” may be closer to the mark. I’m blaming the bramble gin……
Reblogged this on Miami Swamp.