Mmm, who fancies some delicious coffee chocolate fudge? Here at Cosy Home Blog, we’ve got a fantastic recipe for you created in collaboration with Ellie Loxton from Two Chimps Coffee.
Who doesn’t love fudge? Creamy, caramelly and melt-in-your-mouth sweet, homemade fudge is the perfect treat!
Put the artificially flavoured bags back on the shelf – you can make next-level fudge at home! Whether you’re looking for homemade gift ideas or just want to satisfy your sweet tooth, this easy Coffee Chocolate Fudge recipe ticks all the boxes.
A buttery, golden fudge base is just calling out for coffee. Medium-dark roasts are ideal here because they are slightly sweeter than light roasts. Darker roasts often take on caramelized flavours of toffee, chocolate and roasted nut, and are just heavenly in this Coffee Chocolate Fudge recipe. Chocolate, fudge and coffee: proof that three’s not always a crowd!
We used an irresistible medium roast coffee from Two Chimps in our Coffee Chocolate Fudge. The wonderful team at Two Chimps Coffee roast high-scoring speciality coffees every week in their little Rutland roastery. And, oh my, it’s delicious! Simply place your order or create a personal coffee plan and look forward to fresh coffee delivered to your door free of charge.
You can make fudge using two basic methods. There’s ‘miracle’ fudge, which simply involves melting butter, sugar and condensed milk together in the microwave. It’s quick, but you won’t get the classic texture you know and love.
Then there’s proper fudge… lovely, crumbly fudge worthy of the finest sweet shop counter.
Ingredients for coffee chocolate fudge
Here’s the ingredients you’ll need to make this delicious coffee chocolate fudge recipe:
2 tbsp freshly ground coffee
397g condensed milk
150ml full-fat milk
450g light brown soft sugar
70g dark chocolate, finely chopped
How to make coffee chocolate fudge
- Brew a strong cup of coffee using the ground coffee, or make a double shot if you have an espresso machine.
- Pop a few ice cubes in a glass of water and place it in the fridge.
- Tip the condensed milk, milk, brown sugar and butter into a and melt over a low heat. Keep stirring until the sugar has dissolved fully.
- Gently increase the heat until the fudge mixture starts to boil. Leave to boil for 10-15 minutes, stirring all the time to stop the mixture from burning.
Got a sugar thermometer? You’re looking to reach 113-115°C. You can also use the soft ball stage trick. Simply take your glass of water from the fridge and remove the ice. Then, trickle in a little of the mixture. If it forms a soft ball you can flatten with your fingers, it’s time to take your fudge off the heat. If it feels sticky and syrupy, continue to boil for a couple more minutes.
- Leave to cool for five minutes before mixing in the brewed coffee.
- Put the chopped dark chocolate in the microwave and melt in short bursts.
- Ready for some elbow grease?! Now, you need to beat the mixture for 5-10 minutes. You want it to start looking matte rather than shiny. More beating equals tastier, crumblier fudge!
- Tip half the fudge mixture into the tin and press down. Add the melted chocolate and swirl with a skewer. Then top with the remaining fudge mixture.
- Leave to set completely before cutting.
Mmm, and now eat and enjoy!