24.6-oz granulated sugar
2 cans evaporated milk, about 28 ounces
3.5-ounces butter
2 teaspoons corn syrup
7-inch square tin, lined with parchment paper
Dissolve the coffee in 5 tablespoons boiling water and put in a deep, heavy pan with the sugar, milk, butter and glucose. Stir the mixture over a low heat until the sugar is completely dissolved; brush any sugar crystals down from the side of the pan with a brush dipped in boiled water. Bring to the boil and boil for about 10 minutes until the mixture reaches 240 F on a sugar thermometer (or until a teaspoon of the mixture dropped into cold water forms a soft ball). Take the pan off the heat, and beat the fudge with a wooden spoon until thick and its cooled to 100°C (about 2-3 minutes). Pour into the tin and spread evenly. Leave to set, and then cut into squares.