Directions
1Made in the 1.5ltr adesso cooker.
2Break up all the chocolate and put into the slow cooker.
3You can sprinkle the coffee satchets over the chocolate peices as you layer them.
4Add the butter and sweet condensed milk to the pot.
5Set slow cooker to LOW and leave the lid OFF.
6Stir with a metal spoon about every 15-20 minutes.
7The coffee powder will dissolve into the mixture as it melts and warms up.
8It will take approximately 90 minutes till it is ready and forms a crust/skin.
9Pour fudge mixture into a tin or dish lined with baking paper for easy removal.
10Put tin/dish into the fridge for about 3-4 hours then take it out and slice the slab into peices while it is still soft but firm.
11Place peices into a container and return to the fridge for further setting. Best set overnight.
Notes
1I found using 4 satchets of Nescafe Hazelnut Latte in this recipe, gave me the desired coffee and hazelnut flavour. You can experiment with different coffee satchet flavours and add less or more individual satchets for a stronger or lighter coffee flavour, or to taste.
Submitted by Kerry Staehr.
1 Review
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Amy
August 31, 2018
This is a delicious recipe. I substituted the plain chocolate for an extra block of hazelnut, omitted the butter and added a dash of vanilla essence. It was a great consistency and didn’t set super hard. I will definitely make again.