700g (1 lb 9 oz) granulated sugar 300ml (½ pint) evaporated milk
50ml (2 fl oz) water 100 g (3 ½ oz butter)
10 ml (2 tspn) liquid glucose 30ml (2blsp) instant coffee, dissolved in a little water
100g (3 ½ oz) chopped pecan nuts

In a large pan, heat together the granulated sugar, evaporated milk, water, butter, liquid glucose and instant coffee.

Stir until the sugar is completely dissolved, removing any crystals from the side of the pan wih a brush dipped in clean water. Then boil gently for approximately 12-15 minutes or until fudge reaches 115°C (238°F) on a sugar thermometer (or until a teaspoon of the mixture dropped into cold water forms a soft ball).

Remove from the heat, add chopped pecan nuts and beat with a wooden spoon until the mixture becomes "fudgy". Pour into a greased 20cm (8") square tin. When firm, remove and cut into squares.