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UMMMMM this sounds soooo tasty think I will try this soon.
2 cups sugar
3/4 cups milk
2 ounces unsweetened chocolate, cut up
1 teaspoon instant coffee crystals
1 teaspoon light corn syrup
2 Tablespoons butter (no substitutes)
2 teaspoons vanilla
1/3 cup chopped walnuts
1/3 cup chopped hazelnuts (filberts)
1/3 cup chopped pecans
Line an 8x8x2 inch baking pan with foil; extending foil over edges of pan. Butter foil; set pan aside.
Butter the sides of a heavy 2 quart saucepan. In the saucepan stir together sugar, milk, chocolate, coffee crystals, and corn syrup. cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. Avoid splashing mixture on sides of pan.
Carefully clip a candy thermometer to the side of the pan. Cook, stirring frequently, over medium-high heat to 234 degrees, soft ball stage (will take 20 to 25 minutes). The mixture should boil at a moderate, steady rate over the entire surface.
Remove the saucepan from the heat. Add the butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees or lukewarm (this will take about 55 minutes).
Remove candy thermometer from saucepan. Beat mixture vigorously with a wooden spoon till fudge just begins to thicken. Add nuts. Continue beating till fudge becomes very thick and just starts to lose its gloss (about 10 minutes).
Immediately spread fudge into prepared pan. Score into squares while warm. When candy is firm, use foil to lift it out of pan; cut candy into squares.
Store tightly covered. Makes 1 1/2 pounds.
To give as gifts, place candy squares in paper candy cups and pack in gift boxes.
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