Chocolate fudge-02

250g Double cream
half pint/280cc full milk
150cc fresh espresso
250g Slightly salted butter
1kg golden sugar.

Steep sugar, milk espresso for about 1 hour, stirring occasionally

Add double cream & butter, then heat / boil all of above in a large pan (stirring constantly) until soft ball stage - i.e. a spoonful of mixture dropped in a bowl of cold water turns STRAIGHT into a soft ball. If using a sugar thermometer, that is 240 degrees Farenheit/118 degrees centigrade.

Remove from heat.

Stir in:

2-300g dark chocolate cubed (300g Green & Blacks, Maya Gold in my case )


Pour into large baking tray filled with greaseproof paper.

Drool and wait.