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Coffee Walnut Fudge Slice

Name: Coffee Walnut Fudge Slice
Prep time: 10 min
Cook time: 35 min
Yield: 20
Ingredients: 100 g butter1 teaspoon vanilla essence2 tablespoons coffee essence1 tablespoon Chelsea Golden Syrup1 ½ cups Chelsea Dark Cane Sugar 2 eggs1 cup flour1 teaspoon baking powder1 cup chopped walnutsFor the icing50 g butter, melted1 tablespoon coffee and chicory essence1 ½ cups Chelsea Icing Sugar1 – 2 tablespoons milk

4.7

Preparation

10 mins

Bake

35 mins

Difficulty

Easy

Servings

Enjoy the rich flavours of coffee and walnut in every bite of this Coffee Walnut Fudge Slice. It's a delicious treat for coffee lovers, perfect with your morning brew.

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Ingredients
Method

Ingredients

100 g butter
1 teaspoon vanilla essence
2 tablespoons coffee essence
1 tablespoon Chelsea Golden Syrup
1 ½ cups Chelsea Dark Cane Sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1 cup chopped walnuts

For the icing

50 g butter, melted
1 tablespoon coffee and chicory essence
1 ½ cups Chelsea Icing Sugar
1 – 2 tablespoons milk

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Dark Cane Sugar

A moist, dark brown sugar...

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Icing Sugar

Icing sugar can also be...

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Reviews

4

What did you think of this recipe?

Margaret Brain

Good recipe, but I adapted it to suit me, as didn't have enough of some ingredients. Used half and half of Golden Syrup and Honey ( doubled recipe 😁) also same for Sugar, half brown half white.

Lalainia Bowers

Really easy to make and tastes delicious, it's a favourite in our house.

Amanda

Delicious and easy to make cooking time was a bit too long for my oven

Trish Brown

<p>Every one that had a piece of this love it, definitely make it again</p>

Method

Preheat oven to 180°C. Grease and paper line a sponge roll or slice tin approx 20 x 30 cm.

Beat butter, vanilla essence, coffee essence, Chelsea Golden Syrup and Chelsea Dark Cane Sugar. Add eggs then mix in flour, baking powder and chopped walnuts. Spread in the prepared tin and bake 35 minutes. Cool in the tin. Ice when cool.

For the icing : Mix butter, coffee essence and Chelsea Icing Sugar together with enough milk to produce a creamy spreadable icing. If desired top with extra chopped walnuts.