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1
Grease the pan with sunflower oil and line with nonstick parchment paper.
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2
Place both the sugars, the corn syrup, evaporated milk, whole milk, cinnamon stick and salt in a medium-sized saucepan.
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3
Cook over low heat to dissolve the sugar, stir until smooth, and bring to just below boiling point.
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4
Pop the sugar thermometer into the pan and bring to a boil.
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5
Cook the mixture gently and steadily, stirring from time to time with a heatproof rubber spatula, until it reaches 237F on the sugar thermometer.
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6
Remove the cinnamon stick using either a pair of tongs or a fork.
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7
Meanwhile, dissolve the espresso powder in 1-2 teaspoons boiling water, finely chop the chocolate and dice the butter.
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8
Add these to the hot fudge mixture, stir until smooth and return the pan to the heat.
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9
Bring the fudge back to 233-237F and then immediately remove from the heat and pour into a large mixing bowl.
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10
Leave the fudge, undisturbed, to cool for 5 minutes.
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11
Using a rubber spatula or wooden spoon, beat the fudge until it thickens and loses its glossy sheen.
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12
Add the almonds and stir to combine.
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13
Spoon into the prepared pan and spread level with an offset spatula.
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14
Leave to cool completely and then cover with plastic wrap and leave overnight before cutting into squares to serve.
