Makes nearly 1 ½ lb (¾ kg)

3 tblspns water 1 oz butter
1 lb granulated sugar ½ pint evaporated milk (full cream)
3 tblspns coffee essence

Put all of the ingredients into a strong saucepan - this is very important because of the high cream content. Stir until sugar is thoroughly dissolved. Boil steadily, stirring quite frequently, until the mixture reaches the 'soft ball' stage. This is a nicer fudge if rather soft, so do not let it exceed 114°C (240°F). Beat fudge until slightly cloudy. Pour into a well oiled or buttered tin. Allow to set, and then cut in squares.