Espresso Martini Fudge
200 g brown sugar
80 ml glucose syrup
2 cans (395 g each) sweetened condensed milk
250 g butter
180 g dark chocolate
1 tbsp instant espresso powder
80 ml Kahlúa liqueur
1 cup (215 g) caster sugar
180 g white chocolate
64 whole coffee beans for decoration
Heat the brown sugar, one can of condensed milk, 40 g of glucose, and half of the butter in a saucepan over low heat until the mixture is smooth and glossy (about 5 minutes). Be careful not to let it boil.
Increase the heat and allow the mixture to simmer on medium heat for 5 minutes, stirring constantly. The mixture should thicken and start to pull away from the sides of the pan. Remove from the heat, add the dark chocolate, espresso powder, and half of the Kahlúa. Stir well and pour into a greased, parchment-lined 20x20 cm baking dish. Chill for 30 minutes.
Repeat the process with the caster sugar, remaining glucose, condensed milk, and butter. Once smooth, add the white chocolate and remaining Kahlúa, stirring until well combined. Pour this white chocolate mixture over the dark chocolate layer and smooth it with a spatula.
Arrange the whole coffee beans on top and refrigerate for 6 hours to set.