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Espresso Fudge
There simply can't be anything any better than coffee and chocolate!
So, to mix them together in a smooth creamy fudge is decadent!
- 3 c Sugar
- 3/4 c Milk
- 1/4 c Espresso
- 1/8 c Non-dairy liquid coffee cream
- 1 tb Light corn syrup
- 2 tb Butter
- 1 ts Vanilla
- 1 1/2 c (6 oz.) chopped chocolate coating or wafers
- 1/3 c Finely chopped nuts.
Combine sugar, milk, espresso, coffee cream and syrup in a 3-quart saucepan.
Cover and bring to a boil.
Uncover and place thermometer in pan; cook without stirring to 236 degrees F.
Remove from heat; add butter and vanilla without stirring.
Cool to lukewarm.
Beat until candy begins to thicken; pour into a buttered 8-inch square pan.
Melt the chocolate coating over hot, not boiling water in a double boiler.
Spread evenly over fudge, sprinkle nuts over chocolate.
Cut into squares before candy becomes firm. Makes about 49 pieces.
Serve these with a hot cup of freshly roasted gourmet coffee from Java Queen International. Our coffee roasters use only the best arabica coffee beans.
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