Salted Creme Egg Fudge

Method

Make it together.

1. Line a 18cm square cake tin with tin foil.
2. Put the milk, cream, butter, sugar, salt and coffee into a medium saucepan. Slowly heat to melt the sugar and butter then cook for about 20 minutes, if using a sugar thermometer, heat until 115u00b0C.
3. If you donu2019t have a thermometer, then after 20 minutes the liquid should look thick, bubbly and a nutty brown colour. Test by dropping a small teaspoon into some cold water u2013 if the mixture goes into a soft ball then you are ready.
4. Remove from the stove and stir gently with a wooden spoon for a couple of minutes. Then, with a handheld electric mixer, beat on a low speed for about 3-5 minutes.
5. The mixture should thicken up and start to look more matt finish than gloss. Take the tin foil off the creme eggs and gently bash them.
6. Chop up the mini eggs. Gently fold the eggs into the fudge. Pour into the prepared tin and allow to cool completely. Refrigerate for a few hours.
7. Cut into chunks and serve.