Coffee and Hazelnut Fudge Recipe

Creamy coffee and hazelnut fudge, perfect served with a big cup of coffee! Delicious!

Let me just start by saying that this fudge would make the perfect gift, especially for a coffee lover. This fudge has a great coffee kick! If you can’t taste then why bother putting it in, ay? Everything about this fudge from the intense coffee flavour to the texture of the fudge combined with the nut is just a match made in heaven.

I highly recommend that if you don’t have a sugar thermometer then you invest in one because it will make making this fudge so much easier then without and you can pick them up pretty reasonably. However, you can still make this fudge without a sugar thermometer by getting a glass of ice cold water and dropping a bit if the fudge mixture into the water, if it falls apart it needs longer and if it turns into a solid ball then its over-cooked. The perfect texture is when it comes together into a mouldable ball.


This fudge is also great if you completely coat it in a thick layer of milk or dark chocolate. Alternatively, you can swap the toasted hazelnuts for some chopped pecans, almonds or walnuts.


This fudge makes a great handmade gift when put into cellophane bags and tied with some pretty ribbon or into little patterned paper bags. You could even pair it with some fancy coffee and a mug to make a coffee and treat hamper. Its also a gluten free treat, just be sure if you are making it for anyone with a gluten intolerance to not get any traces of gluten into the fudge. If you like this recipe then be sure to check out the `Gluten Free Coffee and Almond Cake’ which was the first recipe published on the blog!!
Happy Baking

Ingredients:
• 4tsps instant coffee
• 2tbsp boiling water
• 350g caster sugar
• 50g dark sugar
• 100g light brown sugar
• 75g golden syrup
• 190ml evaporated milk
• 150ml double cream
• 1 tsp nutmeg
• Pinch salt
• 50g butter (plus extra for greasing)
• 100g dark chocolate
• 80g chopped roasted hazelnuts

Method:
1. Grease a 9-inch square baking tin with butter.
2. Make the coffee by placing the instant coffee in a cup with the boiling water and leave to cool.
3. Place the sugars, syrup, evaporated milk and double cream into a saucepan and cook on a low heat until the sugars have dissolved and stir until it becomes smooth.
4. Then bring this mixture to boil whilst stirring until the mixture reaches 114°C on a sugar thermometer.
5. Remove from the heat.
6. Add the nutmeg and salt to the fudge mixture. Then add the coffee into the mixture and stir.
7. Next add the butter in a little bit at a time and stir to combine.
8. Then place this mixture back on the heat and gently heat until the mixture reaches 114°C, then remove from the heat.
9. Leave this mixture in the saucepan off the heat for 7-10 minutes.
10. Then add the chopped nuts and chocolate to the fudge stir in to evenly distribute and pour this mixture into a baking tin.
11. Then leave this mixture at room temperature overnight.
12. Once it has fully set cut into squares and enjoy!

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