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Saturday, September 5, 2015

Mocha Fudge

Ingredients

  • Servings: 64
  • 1 tablespoon instant coffee granules
  • 3 cups sugar
  • 1 pinch salt
  • 1 cup milk
  • 2 tablespoons light corn syrup
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • 1/2 cup pecan halves, for decoration (optional)

Recipe

    Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins

  • in a medium saucepan, stir together the instant coffee, 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).
  • 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.

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