- 3 cups granulated sugar
- 1 1/2 cups half-and-half or light cream
- 2 tablespoons espresso powder or 2 teaspoons instant coffee crystals
- 3 tablespoons light corn syrup
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter (no substitutes)
- 1 teaspoon vanilla extract
- 1 cup toasted chopped walnuts
- Coffee beans (optional)
- Line an 8-inch square baking pan with foil, extending foil over edges of
pan. Butter the foil; set the pan aside.
- Butter sides of a heavy 3-quart saucepan.
- Combine sugar, half-and-half or light cream, espresso powder or instant
coffee crystals, corn syrup and cinnamon in the saucepan. Cook and stir over
medium-high heat until mixture boils. Clip a candy thermometer to side of pan.
Reduce heat to medium-low, continue boiling at a moderate, steady rate, stirring
mixture occasionally, until thermometer registers 234 degrees F, soft-ball stage
(25 to 35 minutes). Adjust the heat as necessary to maintain a steady boil.
- Remove saucepan from heat.
- Add butter and vanilla extract, but do not stir.
- Cool, without stirring, to 110 degrees F (about 55 to 60 minutes).
- Remove thermometer from saucepan.
- Beat mixture vigorously with a clean wooden spoon until fudge just begins
to thicken; stir in nuts. Continue beating until fudge becomes very thick and
stiff, and just starts to lose its gloss (about 10 minutes total).
- Spread fudge immediately into prepared pan.
- Score fudge into squares while warm, and if desired, press a coffee bean
into each piece.
- When fudge is firm, use foil to lift it out of pan.
- Cut into squares.
- Store tightly covered.
Yield: 1 7/8 pounds (64 servings)
Source: Eileen Gilson, North Star Cooking School