Chocolate Coffee Fudge (No Thermometer)

Rich coffee flavoured melt & mix fudge with a crunchy malteser on top - no thermometer required

Course Sweet Treat, Sweet Treats

Cuisine Australian, Modern Australian

Total Time 20

Servings

Calories 54kcal

Author Lee-Ann Grace

Ingredients

1 x 385 g can Nestle Milk & Coffee (see notes)
400 g milk chocolate (26% cocoa solids) roughly chopped
1 teaspoon vanilla bean paste
2 tablespoon golden/raw caster sugar
36 Maltesers (I used used dark) optional

Instructions

Combine all ingredients except Maltesers in a medium saucepan, and stir continually over low heat for 8 mins, until completely melted & smooth.
Grease & line a 18 x 18 cm / 7 x 7 " (base measurement) baking pan/tin with baking/parchment paper.
Pour chocolate mixture into prepared tin (no need to spread - the mixture will naturally settle)
If using Maltesers, evenly place Maltesers in a grid pattern on top of chocolate mixture, pressing down slightly to indent (see photos)
Refrigerate uncovered for 2 ½ - 3 hours minimum, or overnight then slice in 16 squares & serve

Notes

The tin of Nestle Milk & Coffee product I used for this recipe, I found in the coffee section of my local supermarket. (No - Nestle aren't paying me!) According to the label it is designed for camping etc, just add hot water & you have coffee with milk & sugar already added in. Not that I go camping (if you know me you would know that I DON'T camp!) but it just took my eye so it came home with me for future possibilities. I assumed that it was basically condensed milk just with coffee added - I think I was right - hence my cheat's version of fudge worked!

The fudge was good after the 2 ½ - 3 hours in the fridge, but I actually like it better uncovered overnight in the fridge - the texture is firmer & slightly drier.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition