Espresso fudge
14th October 2009

Espresso fudge

By Susie Photography by Adam
 

Coffee is the life blood of product development in Dunedin.  So much so that certain members of the office partake in a coffee bean pool so that they can enjoy true espresso from an espresso machine without the bite four cups of it would normally inflict on one’s wallet.

I personally can never take part, as straight coffee, even a delicious milky latte, sees me with stomach cramp for the rest of the day.  When I worked at a café in town they had this espresso fudge that was unbelievably delicious and didn’t send me looking for paracetamol.  I had a go at re-creating it and shared it with the office, everyone went back for extra helpings so that’s a sign it was well liked, right?  And the great thing about it is, it’s easy to make, no baking required, and an excellent indulgence for an afternoon pick me up.

Ingredients

Serves 6-8 as a side
  • Base
  • 2 250g packs plain wine biscuits
  • 1 tin (395g) sweetened condensed milk
  • 180g butter
  • 2 shots espresso*
  • 70g bag chopped walnuts
  • Icing
  • 400g cream cheese (full fat)
  • 1 1/2 cups icing sugar
  • 2 shots espresso*
  • 70g bag chopped walnuts

    Method

    • --
    • 1. Crush the biscuits—I used the end of a rolling pin and crushed them in a bowl.
    • 2. Melt the butter and condensed milk together in a saucepan until smooth, then mix the espresso into this. Make sure it is thoroughly mixed in, making a delicious coffee colour.
    • 3. Add the condensed milk mixture to the biscuits with the chopped walnuts and mix until well combined. Press into a lined rectangular (15x25cm or similar) tin and refrigerate until set.
    • 4. To make the icing, put the cream cheese into a blender and blend until smooth. Add icing sugar and espresso and blend again until smooth.
    • 5. Spread icing over the base and refrigerate overnight, then cut.
    • Tip
    • * If you don’t have access to an espresso machine you can substitute each shot of coffee required for 50mL very strongly brewed coffee.
     

    COMMENTS

    1. You are speaking my language. This looks absolutely amazing!

    2. mmm I love fudge and I love espresso, so YUM!! Love the look of the icing with it too!

    3. bmk

      This looks fantastic.

    4. Wow~ these sound so good! I’m saving this for later.

    5. Suzanne

      from personal experience this fudge is the best i have ever tasted!

    6. Tim

      what’s cream cheese? im sure it’s well known in new zealand and the rest of the english speaking countries out there, but never heard of it here. must be a main land europe flaw… is it like mon chou?

    7. konnie

      what are plain wine biscuits? do know of a north american product that is similar?

      someting like vanilla wafers? thanks,

      sounds so good! can’t wait to make it

    8. konnie

      reply to Tim – above -

      Cream cheese is the full cream version of Neuchatel -the low fat version.
      (at least here in the states) I think that comes pretty close – since we have
      both. maybe there is a full cream version of that under a different name.

    9. when i read that you can’t drink coffee, i was immediately saddened, as i’m hopelessly addicted to it and can’t imagine life without it. the real tragedy, though, would be if one was unable to consume this fudge–it’s stellar!

    10. Susie

      First off, let me say thanks guys for all your wonderful comments! I have been away doing exams and keeping a low profile and hence unable to reply to all of your lovely comments.

      Grace; yes I hate not being able to drink coffee! I depserately needed it during study but had to stick with water, V drink (a guarana caffeinated energy drink) pretty much got me through my undegrad degree, so being unable to consume any caffeine is so hard!

      Tim in Europe I believe you can use fromage frais or quark, both will work as substitutes for cream cheese.

      Konnie I think you can probably use graham crackers as a substitute for the vanilla wines. Vanilla wines are just a plain biscuit here in NZ, I think in the U.S. you guys call biscuits crackers right?

      Anyway hope this helps, have fun concocting the fudge.

    11. Rebecca Patrick

      Is icing sugar confectioner’s/powdered sugar?

    12. Susie

      Hey Rebecca, yes icing sugar is confectioner’s/powdered sugar.

      Also more on the cream cheese variants, apparently according to my Swiss manager Cantadou is the european version of cream cheese.

      thanks, Susie :)

    13. This looks fantastic – mouthwateringly delicious!

    14. Looks great a sweet caffeine fix.

    15. Anne-Marie @ This Mama Cooks!

      I’m pretending I didn’t see this. Coffee flavored fudge combines two of my favorites – oh my goodness!

    16. sam henderson

      The flavors seem perfect. Must try!

    17. Alia

      What are Wine biscuits? ? where do I find them?

    18. Lauren

      Hi Alia, apologies for the slow response, we have just returned from our Christmas break. Wine biscuits are plain vanilla biscuits here in NZ. You can find them in the biscuit isle of your local supermarket. For our readers in the USA, you can substitute graham crackers. Happy baking!

    19. Lauren

      Do try it Sam it is super delicious! We love it as an afternoon pick me up here in the product development office :)

     

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