Recipe: White mocha fudge

Last updated 15:23 12/11/2012
white choc fudge
Lucy Corry
SWEET TREAT: White mocha fudge.

Relevant offers


Recipe: How to make your own 'pull apart' pork bahn mi Recipe: Coconut bread pudding with fresh pineapple & mango puree Recipe: Louise Hart's prune cake with rum & chocolate sauce Recipe: Steak with vanilla mustard & taro fries Recipe: Sticky pork chow mein baguette Recipe: Fish tartare a trois Recipe: Panfried snapper with anchovies & peperonata Recipe: Roast chermoula kingfish with onion & lemon confit & spiced kumara Recipe: Whole snapper baked in salt crust with cracked potatoes, vinegar & olives Recipe: Skewers of prawns, squid & hapuku with charred corn & salad

I'm not a fan of instant coffee and I'm not particularly fond of white chocolate either, but somehow the two combine to stunning effect in this super-easy fudge. This is just the thing to make if you suddenly need to rustle up something for a school gala or a present for a friend. It's also guaranteed to cheer you out of a 3pm slump (at least until you need another piece). One small square - the dimensions of half a walnut - goes a long way.


Main ingredient Chocolate
Type of dish Sweet treat
Course Finger food
Cooking time <30 min
Serves/makes 12
Special options None


300ml (1 375g tin) condensed milk
500g white chocolate, roughly chopped
4 tsp instant coffee, dissolved in 2 tsp hot water (or Tia Maria)
100g walnut halves, optional

1. Pour the condensed milk and the dissolved coffee into a heatproof bowl that can nestle comfortably in a saucepan. Put an inch or two of hot water in the saucepan, fit the bowl on top and put the whole contraption over low heat. Let the condensed milk warm up a bit, then add the chopped chocolate.

2. Stir well, then watch carefully as the white chocolate starts to melt. Remove it from the heat and stir again.

3. Tip the mixture into a lined tin (a plastic takeaway container is a good size) and smooth the top. Gently press the walnut halves on top - you won't need all of them but it's helpful to have a selection to choose from.

4. Cover loosely with plastic wrap and put in the fridge to set. Leave for at least two hours if you can. Cut into small squares and store in a lidded (hidden?) container in the fridge.

For more recipes like this, visit The Kitchenmaid.

Ad Feedback

- Stuff

Ratings & Reviews

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?




My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content