This homemade Coffee & Walnut Fudge recipe is far from shy and retiring. It’s robust, packed with flavour, and the coffee flavour cuts through the sweetness of the confectionery beautifully. It’s a great fudge flavour!
I think it’s fair to say that I like making fudge! There’s been quite a foray into the world of homemade fudge here in the Only Crumbs Remain kitchen.
And why not when it tastes so good, is relatively easy to make and lends it’s self incredibly well to being the carrier for a host of different flavour combinations.
And if that wasn’t enough, let me tell you that friends and family will be your bestest friends ever (bestest ever I tell you ?) when you share your creation ….. that’s assuming you’re prepared to share!
I openly admit that I used to love treating myself to the occasional bag of shop bought mass produced fudge. Invariably I would opt for a vanilla fudge, and yes that shop bought fudge was nice. But since making our own we can honestly say that homemade fudge is far far tastier than the mass produced stuff.
Homemade fudge carries so much flavour! And this homemade Coffee and Walnut Fudge is definitely no exception.This coffee & walnut fudge actually came about by accident. Though don’t you just love it when that happens?! I was making the fudge for a friend whom I knew that she’d particularly enjoyed our Double Chocolate Fudge , but not having quite enough light brown muscovado sugar to hand, I chose to make up the quantity with some dark muscovado instead.
Oh boy! That relatively small amount (about 100g) of dark muscovado really gave the fudge a dark deep rich flavour and I noticed the flavour seemed to pick up some coffee notes! Now that set off a chain of thought.
Coffee fudge! Coffee and walnut fudge! Why should that classic flavour combination just be reserved for cake? Ooh, I could imagine how amazingly deep and flavoursome it could be. And so this homemade coffee and walnut fudge was born.
This finished fudge is rich! It’s robust. It’s flavoursome. It packs a punch. The smooth fudgy texture is punctuated with chopped walnuts, and then finished with a half walnut for good measure, whilst the coffee cuts through the sweetness of the confectionery beautifully. There’s a lot to love about this homemade fudge recipe.
The richness of the fudge means that only one piece is required to satisfy any confectionery craving (well, that’s the theory!) meaning that there’s more to share with friends and family.
And rest assured, if you choose to keep it for yourself, fudge keeps incredibly well for 1-2 weeks when kept in an airtight container, and even up to 3 weeks when the container is stored in the fridge (though do remember to allow it to come back to room temperature to allow the flavours to re-awaken before enjoying it).
So, here’s how to make coffee and walnut fudge.
Coffee & Walnut Fudge
- For the Fudge
- 400 ml (14floz) double cream
- 150 ml (¼pt) milk
- 150 g (5oz) butter
- 400 g (14oz) golden caster sugar
- 200 g (7oz) dark muscovado sugar
- 75 g (3oz) milk chocolate broken into small pieces
- 2 tbsp coffee dissolved into 3 tbsp boiling water
- 75 g (3oz) walnuts chopped
- 25 walnut halves
- Large heavy based pan, which holds a volume of at least 3L Digital
- sugar thermometer
- 20cm (8in) square shallow cake tin lined
- Lightly grease and fully line a 20cm (8in) square cake tin.
- Place the double cream, milk, butter and sugars into a heavy based pan. Cook over a low heat stirring constantly until the butter has melted and the sugar has dissolved completely to form a smooth thin mixture.
- Increase the heat under the pan to allow it to come to the boil whilst stirring all of the time. Boil the mixture, whilst continuing to stir, until it reaches 116C / 241F (soft ball stage). Please be careful – the mixture is very hot!
- Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110C / 230F. This will only take a couple of minutes.
- Stir in the chocolate , then add the coffee and chopped walnuts. Beat the mixture with the wooden spoon vigorously until the mixture begins to thicken and looses its glossy appearance and become more sateen in appearance. You may find that oil is released from the chocolate to begin with but keep beating the mixture, it will gradually re-combine with the fudge.
- Pour the chocolate fudge mixture into the prepared tin. and spread level.
- Neatly position the walnut halves over the top of the fudge gently pushing the walnuts into the fudge.
- Set aside to cool at room temperature for at least three hours to firm up
- Once fully cold and firm remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.12. Enjoy!
- Remember, this is incredibly hot! Stir the syrup slowly carefully so as to avoid splashing yourself.
- When heating the mixture and waiting for it to reach 116C (241F) it will feel as though the temperature is stuck at around 104C (220F) for ages. Be patient and keep stirring, it will eventually move and will then increase fairly rapidly.
Keep the fudge in an airtight container. It will be good for 1-2 weeks at room temperature but will last for up to 3 weeks if stored in the fridge.
I’m linking this post to #CookBlogShare hosted at Crumbs and Corkscrews