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Creamy Mocha Fudge

Serves: 64

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Creamy Mocha Fudge recipe on the web!!


   _ cups sugar
   _ cup half and half
   _ tablespoons light corn syrup
   _ teaspoons instant coffee
   ___ teaspoon salt
   _ ounces unsweetened baking chocolate
   _ tablespoons butter
   1 teaspoon vanilla extract
   ___ cup walnuts chopped (optional)
   Additional chopped walnuts (optional)


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.


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