2 cups of sugar
1 1/2 cups of cream
1 Tbs Rooibos Espresso (you could use less if prefer)
2 Tbs syrup (we used Maple Syrup)
1 Tbs butter
80g white chocolate
A candy thermometer
Place all the ingredients in a large saucepan, bring to boil, stirring often to let the ingredients combine. Leave to boil on medium heat, stirring occasionally for about 40 min - 60 min, or until the temperature reaches 118 degrees Celsius on the thermometer. (In the meantime prepare a 20cm x 20cm tin or baking dish with spray and cook as well as wax paper.)
This is the fudge stage, remove form heat stir continuously
until luke warm then beat well until a pale colour is achieved, pour the fudge mixture into the prepared tin, place in fridge to cool and set. Cut into squares.
Serve with a cuppa RED Cappacino!
It has a very creamy texture, pure indulgence for any
As a gift
Re-use a old coffee container, crochet a thin ribbon with chain stitches, wrap it around the lid, finish it off with a printed tag...
Tag: blackPEPPERcollective the Delft beetle