Mocha Fudge
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
48
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cups
White Sugar1 pinch
Salt1 cup
Milk2 tbsps
Light Corn Syrup3 tbsps
Butter1 tsp
Vanilla Extract1 cup
Pecan (chopped)Directions:
1
When the mixture is cool, beat with a wooden spoon until it loses its gloss
2
In a medium saucepan, stir together the instant coffee, white sugar and salt
3
Stir in the milk and corn syrup, and add the butter
4
Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface
5
Remove from heat, and stir in vanilla
6
Let cool to room temperature, or about 110 degrees F (45 degrees C)
7
Add nuts and chocolate chips and stir slightly to create a marbled effect
8
Pour into a buttered 8 inch square baking dish
9
Arrange pecan halves on the top if desired
10
Cool completely before cutting into pieces