Time
15 minutes + 5 hours chill time
Difficulty
Easy
Serves
16
Inside each bite you'll find notes of sweet vanilla, strong coffee and creamy white chocolate. This recipe from Jessie Bakes Cakes is no-bake and only takes 15 mins to make.
INGREDIENTS
450g white chocolate, finely chopped
1 can of condensed milk (roughly 395g)
75g icing sugar
¼ tsp salt
1 tbsp Whittard Guatemala Elephant Espresso Coffee
2 tbsp boiling hot water
1 tbsp Whittard Creme Bruleè Hot Chocolate
METHOD
- Line a 6x6inch square baking tin with greaseproof paper. Set aside. You can use a loaf tin or small rectangular baking tin instead.
- First make the coffee by mixing the Whittard Guatemala Elephant Espresso Coffee and hot water together in a small bowl. Set aside and leave to cool.
- Measure the chopped white chocolate and condensed milk into a large microwave-safe bowl.
- Microwave in 30-second blasts, stirring after each, until the chocolate has melted and the mixture is smooth.
- Sift in the icing sugar and stir until well combined.
- Divide the fudge mixture evenly between 2 bowls
- Mix the Crème Brûlée Hot Chocolate powder into one bowl.
- Mix the cooled coffee into the other bowl. If you find the coffee fudge texture is too thin, add another 25-50g icing sugar to thicken it up.
- Drop spoonfuls of both fudge mixtures into the baking tin, then swirl together with a skewer to make a marbled pattern.
- Place in the fridge to set for at least 5 hours or overnight for best results.
- Slice into small squares and enjoy! Store the fudge in the fridge for up to 2 weeks.
450g white chocolate, finely chopped
1 can of condensed milk (roughly 395g)
75g icing sugar
¼ tsp salt
1 tbsp Whittard Guatemala Elephant Espresso Coffee
2 tbsp boiling hot water
1 tbsp Whittard Creme Bruleè Hot Chocolate
- Line a 6x6inch square baking tin with greaseproof paper. Set aside. You can use a loaf tin or small rectangular baking tin instead.
- First make the coffee by mixing the Whittard Guatemala Elephant Espresso Coffee and hot water together in a small bowl. Set aside and leave to cool.
- Measure the chopped white chocolate and condensed milk into a large microwave-safe bowl.
- Microwave in 30-second blasts, stirring after each, until the chocolate has melted and the mixture is smooth.
- Sift in the icing sugar and stir until well combined.
- Divide the fudge mixture evenly between 2 bowls
- Mix the Crème Brûlée Hot Chocolate powder into one bowl.
- Mix the cooled coffee into the other bowl. If you find the coffee fudge texture is too thin, add another 25-50g icing sugar to thicken it up.
- Drop spoonfuls of both fudge mixtures into the baking tin, then swirl together with a skewer to make a marbled pattern.
- Place in the fridge to set for at least 5 hours or overnight for best results.
- Slice into small squares and enjoy! Store the fudge in the fridge for up to 2 weeks.
