Serves: 64
Total Calories: 49
Butter an 8 x 8 x 2-inch baking pan. In a heavy 2-quart saucepan, stir sugar, half-and-half, corn syrup, coffee powder and salt. Add chocolate. Stirring gently over low heat, cook until sugar dissolves and chocolate melts. Bring to a boil, cover and cook for 1 to 2 minutes to wash down sides of saucepan to remove sugar crystals. Remove lid place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Without stirring, cook until temperature reaches 236° to 238° * or soft ball stage Remove from heat.
Add butter and vanilla. Without stirring, cool to 110° or until bottom of pan feels lukewarm. With a spoon, beat continuously until mixture becomes thick and begins to lose its gloss.
Quickly stir in 3/4 cup nuts. Pour into baking pan without scraping sides of saucepan. Smooth top sprinkle with additional nuts and cool. When completely cooled, cut into squares with a sharp knife. Store in an airtight container in a cool dry place.
* See altitude adjustments.
This Creamy Mocha Fudge recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
