Mocha Fudge

By katecar

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

Details

Servings 64

Preparation

Step 1

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, 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

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.