I had a lot of reservations about making a coffee fudge recipe and I have to admit that it took me a couple of attempts with different measurements and different ingredients but I finally found a recipe that I love.
Sometimes an idea doesn’t always work out and I worried that coffee flavoured fudge was going to be one of them but it’s actually turned out to be the softest, most delicious fudge that I have ever made! It is full of flavour without being too bitter or too sweet.
I have passed this to friends and family for a taste test and to critique before sharing with you and they all loved it. Even non-coffee lovers! And you know that all good friends and family are not afraid to tell you when something is bad.
Check out my easy coffee fudge recipe below!
- 400g Golden caster sugar
- 150ml Whole milk
- 1 tin Condensed milk (397g)
- 50g Unsalted butter
- 2tbsp Coffee granules
- Large saucepan
- Wooden spoon/Spatula
- 8″ Square baking tin
- Parchment paper
- Baking/Sugar thermometer
- Add your 400g golden caster sugar, 150ml whole milk, full tin of condensed milk and 50g unsalted butter to your saucepan before placing on a low heat.
- Stir gently until all the ingredients have melted and you can no longer feel the sugar grains under your wooden spoon/spatula.
- Once your mix is smooth, you want to turn up the heat to a rolling boil.
Allow this to bubble away with gentle stirring for approximately 15 minutes.
The mix should begin to thicken under your spoon.
- Use a sugar thermometer to check the readiness of your fudge. You are looking for this to reach approximately 115°C.
For those of you (myself included) that do not have a baking thermometer to measure the temperature, we are instead going to check for the soft ball stage.
So, grab a glass or bowl of cold water and after around 10-15 minutes of boiling, let some of the mixture drop into your water.
If when you remove it from the water, you can form a soft ball with your fingers, you are done!
- Remove your pan from the heat and allow the mix to cool for around 15 minutes.
It should begin to form a skin in that time.
- Dilute your 2tbsp coffee granules with 1-2tbsp water to form a strong syrupy liquid texture before adding it to the mix.
The choice of coffee is up to you, I often use decaffeinated for this recipe.
- Then, you want to put in some real arm work and mix, mix, mix with your spatula or wooden spoon until the mix really thickens and loses its sheen.
It will begin to look matte and resemble what you would consider fudge at this stage.
This can take up to 5 minutes of non stop stirring so be prepared!
If the mixture still feels too hot, place your saucepan in a basin or pan of cold water, this will cool it down as you mix.
- Once the fudge mixture has thickened and lost its gloss, you want to add your mix to your square baking tin and smooth it out to cover all the edges.
I like to use the back of the spoon as best I can to achieve a smooth surface on top.
- Now, you can either pop your fudge into the refrigerator to chill or leave it to sit at room temperature.
It should take around 2 hours but I tend to leave this overnight.
- Cut into round 1″ squares.
Store in an airtight container.
This fudge should keep for 1-2 weeks at room temperature.
If refrigerated, fudge can last 2-3 weeks.
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