Mocha Fudge recipe

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Ingredients

1 tablespoon instant coffee granules
3 cups white sugar
1 pinch salt
1 cup milk
2 tablespoons light corn syrup
3 tablespoons butter
1 teaspoon vanilla extract
½ cup chopped pecans
1 cup semisweet chocolate chips
½ cup pecan halves, for decoration

Nutrition Info

70.1 calories
carbohydrate: 12 g
cholesterol: 1.7 mg
fat: 2.7 g
fiber: 0.3 g
protein: 0.4 g
saturatedFat: 1 g
servingSize: -
sodium: 6.1 mg
sugar: 11.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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).

  2. 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.

Recipe Yield

64 pieces

Recipe Note

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.

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