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Mocha Fudge recipe

64 servings

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

1/2 cup chopped pecans

1 cup semisweet chocolate chips

1/2 cup pecan halves, for decoration (optional)

Instructions:

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).

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.