Fudge is a guaranteed crowd pleaser, but if you’re tired of the usual flavours, such as chocolate and caramel, why not try this espresso-style version? It will make a fantastic dessert or sweet treat, or you can also bag them up and give them to your loved ones as homemade gifts!

Makes 64 pieces

Ingredients

• 395g can sweetened condensed milk
• 1 cup brown sugar
• 2 tbsp glucose syrup
• 125g butter, chopped
• 180g dark chocolate, finely chopped
• 3 tsp instant espresso coffee powder
• Cocoa powder, to serve

Method

1. Grease a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Place condensed milk, sugar, syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved.
3. Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate and coffee powder until combined and chocolate melted. Spoon into prepared pan. Smooth top. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm.
4. Cut into pieces. Dust with cocoa. Serve.