Espresso Chocolate Fudge

Ingredients

• 2 cups caster sugar
• 2 Tbsp cocoa
• 1 Tbsp Gregg's Espresso Roast Instant Coffee
• 50g butter
• 1/2 cup cream or milk

Method

Place all ingredients in a saucepan and stir over a low heat until sugar has dissolved.

Bring to the boil and simmer gently without stirring, for approximately 10 minutes or until a little of the mixture forms a soft ball when dropped in cold water.

Remove from heat and leave to stand for 5 - 10 minutes. Beat well until thick.

Pour into a buttered 20cm tin and mark into squares. Cut when cold