- make this recipe
- user reviews (7)
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3
cups sugar
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1 1/2
cups half-and-half or light cream
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2
tablespoons espresso powder or 3 tablespoons instant coffee crystals
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3
tablespoons light-colored corn syrup
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1/4
teaspoon ground cinnamon
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2
tablespoons butter
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1
teaspoon vanilla
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1
cup toasted chopped hazelnuts (filberts)
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2
ounces semisweet chocolate, melted (optional)
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Coffee beans (optional)
1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. Butter sides of a heavy 3-quart saucepan. In the saucepan, combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup, and cinnamon. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring occasionally, until thermometer registers 234 degrees F, soft-ball stage (25 to 35 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove pan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (55 to 60 minutes).
4. Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in nuts. Continue beating until fudge just starts to lose its gloss (about 10 minutes total).
5. Immediately spread fudge evenly in the prepared pan. Score into 1-1/2-inch squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. If desired, drizzle pieces with melted chocolate and top with coffee beans. Makes about 1-7/8 pounds (64 pieces).
- Storage Store in an airtight container at room temperature for up to 1 week.
- Calories 61,
- Carbohydrate (gm) 10,
- Fat, total (gm) 2,
- Cholesterol (mg) 3,
- Saturated fat (gm) 1,
- Sodium (mg) 8,
- Percent Daily Values are based on a 2,000 calorie diet
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I just made this tonight, and while it hasn't cooled all the way in the pan, I think it turned out right. The fudge that was stuck to the spoon was delicious! To the previous reviewer whose fudge was too hard, I noticed your screenname says Wyoming, so you may need to adjust your temperatures for altitude. The basic rule of thumb is down 1 degree for every 500 feet above sea level. I'm at about 4500 feet, so I lower all the temps 9 degrees.
12/20/2011 12:57:17 AM Report AbuseI followed the directions exactly and my fudge turned out very dry. I agree with the one comment that letting it sit to 110 degrees does not seem to be a good idea. Can anyone give me some suggestions?
12/19/2011 05:43:48 PM Report AbuseWonderful fudge! It does have a strong coffee flavor, but I really liked it that way. I used 2 Tbl. espresso powder. It has a soft, creamy texture. Tastes very rich, so 1" square are good - that's how you would get 64 pieces, not sure why recipe says 1-1/2" squares.
12/3/2011 12:51:57 PM Report AbuseDelicious! I topped each piece with one chocolate covered espresso bean. This fudge was a big hit. I enjoy giving homemade fudge away over the holidays. The Latte Fudge made a nice addition to the mix.
10/15/2011 12:11:51 PM Report AbuseOne of the best fudge recipes I have ever made. Texture is extremly velevety and smooth, and very rich, creamy flavor. Ther only reason I gave it 4 stars instead of 5 was that the coffee flavor was so extremly strong. Just way too strong. Every single person who tasted it said it was way too strong. I will definitely make this again, but next time I will put in only 3 teaspoons of coffee, NOT 3 Tbsp.
1/11/2011 04:13:39 PM Report Abuse