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.
Author's Comments
A mildly flavored fudge for coffee lovers, topped with chocolate and nuts.
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.
Author's Comments
A mildly flavored fudge for coffee lovers, topped with chocolate and nuts.
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