Recipes and Cooking Latte Fudge 3.9 (15) A shot of espresso adds depth of flavor and a dark, rich color to these pretty candies. The recipe makes a lot so wrap up a few candies to share with friends. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Cook Time: 25 mins Cool Time: 50 mins Total Time: 1 hrs 40 mins Yield: about 1-7/8 pounds (64 pieces) Jump to Nutrition Facts Ingredients 3 cup sugar 1 ½ cup half-and-half or light cream 2 tablespoon espresso powder or 3 tablespoons instant coffee crystals 3 tablespoon light-colored corn syrup ¼ teaspoon ground cinnamon 2 tablespoon butter 1 teaspoon vanilla 1 cup toasted chopped hazelnuts (filberts) 2 ounce semisweet chocolate, melted (optional) Coffee beans (optional) Directions Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. 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. Remove pan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (55 to 60 minutes). 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). Immediately spread fudge evenly in the prepared pan. Score into 1-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). Tips Store in an airtight container at room temperature for up to 1 week. Rate it Print Nutrition Facts (per serving) 61 Calories 2g Fat 10g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 61 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 3mg 1% Sodium 8mg 0% Total Carbohydrate 10g 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.