Coffee Fudge

by Martha Sheppard

Servings: 50

INGREDIENTS

3 cups sugar
3/4 cup milk
2 tbsp. instant coffee
1/2 cup non-dairy liquid coffee cream
1 tbsp. light corn syrup
2 tbsp. butter
1 tbsp. vanilla
1-1/2 cups chocolate coating or wafers, chopped
1/4 cup nuts, finely chopped

INSTRUCTIONS

Combine sugar, milk, instant coffee, coffee cream and syrup in a3-quart saucepan. Cover and bring to a boil. Uncover and place thermometer in pan; cook without stirring to 236°F. Remove from heat; add butter and vanilla without stirring. Cool to lukewarm. Beat until candy begins to thicken; pour into a buttered 8-inch square pan. Melt the chocolate coating over hot, not boiling water in a doubleboiler. Spread evenly over fudge, sprinkle nuts over chocolate. Cut into squares before candy becomes firm.

CHEF COMMENTS

A mildly flavored fudge for coffee lovers, topped with chocolate and nuts.

Tagged: caramelandfudge, coffeefudge, desserts add tags

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