A smooth, soft and luxurious fudge that resembles a cappuccino.
The amounts below will fill a tray about 33cm x 23cm (13 x 9 inches) and about 2.5cm deep (1 inch).
Cinnamon Cappuccino Fudge
A coffee inspired soft and creamy fudge
Ingredients
- 2 cans condensed milk 397 grammes each
- 900 g granulated sugar
- 2 teaspoons cinnamon
- 230 g butter
- 1/4 pint of coffee syrup
- For the Cappuccino ‘foam’ topping
- 250 to 300 g good quality white chocolate
- 100 ml double cream
Instructions
- Place the ingredients into a large non-stick saucepan with a thick bottom and melt over a low heat, stirring until the sugar dissolves.
- Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base and sides of the pan. Be careful as the mixture gets extremely hot at this stage.
- To test when it is ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form.
- If you use a sugar thermometer it will be around 118°C.
- Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes).
- Pour into a tin lined with baking parchment and leave to cool.
- For the topping
- Finely chop the chocolate until there are no chunky bits left. Place in a heat-proof bowl.
- Bring the cream to the boil then immediately remove from the heat.
- Slowly pour the cream over the chocolate and stir until smooth.
- Spread over the cool fudge and leave until set. Sprinkle generously with a mix of cocoa powder and cinnamon.
- With this ratio of cream to chocolate you should get a soft set topping which will resemble a frothy coffee as you bite into it.
Other recipes you may like:
• Carrot and ginger cake
• Clementine and almond cake
• Coconut cookies