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)
– 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
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.