This is an easy traditional fudge that is best made using a candy thermometer. It is a creamy coffee flavored fudge with a hint of chocolate and pecans swirled in. If you like fudge without nuts, simply leave them out.
Ingredients
- instant coffee granules: 1 Tbsp
- white sugar: 3 cups
- pinch salt: 1 piece
- milk: 1 cup
- light corn syrup: 2 Tbsp
- butter: 3 Tbsp
- vanilla extract: 1 tsp
- pecans: 0.5 cup (chopped)
- semisweet chocolate chips: 1 cup
- pecan halves, for decoration: 0.5 cup (optional)
Metric Conversion
Stages of cooking
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In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. 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. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
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When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.
