Chocolate Coffee Fudge (No Thermometer)

Rich coffee flavoured melt and 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 95kcal

Grease & line an 18 x 18 cm / 7 x 7 " (base measurement) baking pan/tin with baking/parchment paper and set aside.
Combine all ingredients except Maltesers in a medium saucepan, and stir continually over low heat for 8 mins, until completely melted and smooth.
385 g Nestle Milk & Coffee, 400 g milk chocolate (26% cocoa solids), 1 teaspoon vanilla bean paste, 2 tablespoon golden/raw caster sugar
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 the chocolate mixture, pressing down slightly to indent (see photos).
36 Maltesers (I used used dark)
Refrigerate uncovered for 2 ½ - 3 hours minimum, or overnight then slice into 16 squares and serve.

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*