• Pour the milk into a medium heavy-based saucepan, with a sugar thermometer attached, and bring slowly to the boil. Add the sugar and butter. Heat slowly, stirring continuously, until the sugar dissolves and the butter melts. Bring to the boil, cover and boil for 2 minutes.
• Uncover and continue to boil steadily, stirring occasionally, for 15 - 20 minutes, until the temperature reaches the soft ball stage 116°C (270°F), when a little of the mixture, dropped into a cup of cold water, forms a soft ball when rolled between finger and thumb.
• Remove from the heat. Stir in the coffee flavouring and leave to cool for 5 minutes.
• Beat the fudge until it just begins to lose its gloss and is thick.
• Transfer to a greased 18 cm (7 inch) square tin. Mark into 50 squares when almost set. When firm and set, cut along the marked lines. Store in an airtight container.

VARIATIONS

WALNUT and COFFEE FUDGE

• Add 50 g (2 oz) chopped walnut pieces with the coffee flavouring.

VANILLA FUDGE

• Omit the coffee essence and add 10 ml (2 tsp) vanilla flavouring.

CHERRY FUDGE

• Omit the coffee essence and add 50 g (2 oz) chopped glace cherries.