Coffee Fudge
Yield
1 batchPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| ¾ | cup |
milk
|
|
| 2 | tablespoons |
instant coffee
|
*
|
| ½ | cup |
non-dairy liquid coffee cream
|
* |
| 1 | tablespoon |
light corn syrup
|
|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
chocolate
chopped |
*
|
| ¼ | cup |
nuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 177 | ml |
milk
|
|
| 3E+1 | ml |
instant coffee
|
*
|
| 118 | ml |
non-dairy liquid coffee cream
|
* |
| 15 | ml |
light corn syrup
|
|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
chocolate
chopped |
*
|
| 59 | ml |
nuts
finely chopped |
|
Directions
Combine sugar, milk, instant coffee, coffee cream and syrup in a 3 quart saucepan.
Cover and bring to a boil.
Uncover and place thermometer in pan; cook without stirring to 236 degrees 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 double boiler.
Spread evenly over fudge, sprinkle nuts over chocolate.
Cut into squares before candy becomes firm.
Makes about 49 pieces.
