Candy Recipes
Pistachio Coffee Fudge
Yield: about 3 pounds
Ingredients
- 1 1/4 cups milk
- 4 cups granulated sugar
- 1 cup unsalted butter
- 2 tablespoons instant coffee granules
- 1 cup chopped, natural California pistachios
- 2 tablespoons light corn syrup
- 1 (14 ounce) can sweetened condensed milk
Instructions
- Grease a jellyroll pan.
- In a large saucepan, put milk, sugar and butter. Stir over gentle heat until sugar has dissolved.
- Stir in coffee granules, syrup and condensed milk; bring to a boil. Boil steadily until mixture reaches soft ball stage (240 degrees F/116 degrees C). To test, drop a spoonful of mixture into cold water - a soft ball should form.
- Cool for 5 minutes.
- Beat vigorously with a wooden spoon until mixture begins to thicken.
- Stir in pistachio nuts. Continue beating until mixture has a fudge-like texture.
- Quickly pour into prepared pan and let stand in a cool place to set.
- Cut fudge into squares to serve.