Coffee Mocha Fudge easy medium hard
4 1-ounce squares unsweetened chocolate 1 tbsp instant coffee 3 cups sugar 2 tbsp light corn syrup 1 1/4 cups milk 4 tbsp butter 1 tsp vanilla
Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.
Melt chocolate in pan over very low heat. Stir in coffee, sugar, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238F on candy thermometer (soft ball stage). Remove saucepan from heat, and without stirring, add butter.
Meanwhile, in a small bowl or cup, mix the coffee with just enough boiling water to dissolve the granules (about 1 tbsp).
Cool mixture in saucepan to 120F. Add vanilla and coffee and beat until mixture begins to thicken. Pour mixture into the pan and cut into squares when cool (room temperature).
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These fudge recipes are my own and I'm happy to share them. However, publishing of my fudge recipes in any form, including on the web, is not permitted.