Fudge always tastes better when it is homemade. Combining coffee and cream to create these charming square delights.
Grease an 18cm (7”) shallow square tin and line the base with parchment paper.
Pour the milk into a large heavy based pan, slowly bring to simmer then add the coffee and stir until dissolved. Add the Tate& Lyle Caster Sugar, the Lyle’s Golden Syrup and butter and continue to stir until the sugar has dissolved.
Place a sugar thermometer in the pan and cook the mixture over a low heat, stirring occasionally to prevent sticking for approximately 25 minutes until the temperature reaches the soft ball stage 116°C. If you do not have a thermometer, drop a small spoonful of the mixture into a teacup of ice-cold water. Mould it with your fingers into a ball and remove from the water. If it holds its shape under water, but immediately loses its shape and flattens between your fingers, it is ready.
Remove from the heat and leave to stand for 5 minutes. Beat until the fudge begins to thicken and lose its gloss.
Pour into the tin. When cool, mark into squares. Once the fudge is set and firm it can be broken into pieces, or cut into squares with a sharp knife.
Ingredients – 5 items
Lyle’s Golden Syrup
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