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MOCHA WALNUT LOGS

1 cup castor sugar
1/4 cup golden syrup
1/3 cup corn syrup
125g butter, chopped
400g can condensed milk
3 Tbs instant coffee
3 Tbs boiling water
250g dark chocolate, melted
2 cups chopped walnuts

Grease a Swiss roll tin (20cm x 30cm). Combine sugar, syrups,
butter and milk in a saucepan, stir constantly over a low heat
about 20 minutes or until mixture thickens and turns a rich caramel
colour.

Remove from heat, add combined coffee and water, stir until well
combined. Pour mixture into prepared tin, cool until just warm.

Refrigerate about 2 hours or until firm. Cut caramel crossways
into 5cm strips. Roll each strips into a 18cm log. Roll logs in
the melted chocolate, then the nuts. Repeat with the remaining
caramel, chocolate and nuts. Refrigerate until till firm, cut
diagonally into 2 1/2cm pieces.

These may be made 2 weeks before wanted, but keep in the refrigerator.

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