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- In a small jug, stir together the Baileys and the brewed coffee.
- In a large saucepan, combine 100ml of the Baileys coffee mixture with all of the remaining ingredients.
- Melt everything together over a low heat, stirring until the sugar dissolves.
- Once melted, bring to a boil and cook for 10-15 minutes, stirring continuously and scraping the bottom of the pot to prevent it from burning.
- The mixture should reach 113 ̊C-115 ̊C on a sugar thermometer. If you add drops of the mixture to some iced water, it should form a soft round ball that won’t stick to your fingers.
- Remove the fudge from the heat and leave to cool for five minutes. Stir in the remaining Baileys coffee mixture.
- Whisk for 5-10 minutes, until it just loses its shine and becomes very thick. The longer you beat once it starts to thicken, the crumblier the final fudge will be. If you like smoother fudge, beat it only until it comes away from the sides of the pan, so it’s thick enough to still just about pour into a tin.
- Press into the prepared tin with the back of a spoon and leave to set.
- Once set, drizzle the fudge with the melted dark chocolate and sprinkle on some sea salt. Allow to set before cutting into squares.
Per piece: 205kcals, 7g fat (4.4g saturated), 34g carbs (33.6g sugars), 1.9g protein, 0g fibre, 0.163g sodium
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