Coffee And Toasted Almond Fudge

• sunflower oil, for greasing
• 2 cups superfine sugar
• 1/2 cup brown sugar
• 4 tablespoons corn syrup
• 3/4 cup evaporated milk
• 3/4 cup whole milk
• 1 cinnamon stick
• pinch of salt
• 3 - 4 teaspoons instant espresso powder
• 1 ounce dark chocolate
• 4 tablespoons unsalted butter
• 1/2 cup chopped blanched almonds, toasted
• 7 -inch square baking pan
• sugar thermometer

1. Grease the pan with sunflower oil and line with nonstick parchment paper.
2. Place both the sugars, the corn syrup, evaporated milk, whole milk, cinnamon stick and salt in a medium-sized saucepan.
3. Cook over low heat to dissolve the sugar, stir until smooth, and bring to just below boiling point.
4. Pop the sugar thermometer into the pan and bring to a boil.
5. Cook the mixture gently and steadily, stirring from time to time with a heatproof rubber spatula, until it reaches 237F on the sugar thermometer.
6. Remove the cinnamon stick using either a pair of tongs or a fork.
7. Meanwhile, dissolve the espresso powder in 1-2 teaspoons boiling water, finely chop the chocolate and dice the butter.
8. Add these to the hot fudge mixture, stir until smooth and return the pan to the heat.
9. Bring the fudge back to 233-237F and then immediately remove from the heat and pour into a large mixing bowl.
10. Leave the fudge, undisturbed, to cool for 5 minutes.
11. Using a rubber spatula or wooden spoon, beat the fudge until it thickens and loses its glossy sheen.
12. Add the almonds and stir to combine.
13. Spoon into the prepared pan and spread level with an offset spatula.
14. Leave to cool completely and then cover with plastic wrap and leave overnight before cutting into squares to serve.

sunflower oil, sugar, brown sugar, corn syrup, milk, milk, cinnamon, salt, espresso powder, chocolate, unsalted butter, blanched almonds, baking pan, sugar thermometer

Taken from www.foodrepublic.com/recipes/coffee-and-toasted-almond-fudge-recipe/ (may not work)