2 cups sugar 1 cup milk 1/2 cup Hershey's cocoa OR 2-1/2 oz. unsweetened baking chocolate 3
tablespoons light corn syrup 1/4 teaspoon salt 3 tablespoons butter 3/4 teaspoon instant
coffee granules (optional) 2 tablespoons butter, cut into several pieces 1 teaspoon vanilla 1/2
cup nuts (optional) Combine sugar, milk, cocoa OR chocolate, corn syrup, salt, 3 tablespoons butter
and coffee granula in heavy 4 qt. saucepan. Cook over medium heat, using candy thermometer, stirring constantly, until fudge
reaches 234 deg., about 25 minutes. Immediately remove from heat and pour into clean pan. Do not scrape cooking pan. Let
cool at room temperature 5 minutes. Add 2 tablespoons butter, vanilla, and nuts. Stir with clean spoon in easy, steady manner,
scraping sides and bottom of pan while stirring, until fudge thickens and holds its shape. To know if fudge has thickened
enough, stop stirring and count off 5 seconds. If fudge is still spreading out, resume stirring and repeat until fudge holds
its shape. Quickly scoop fudge onto plastic wrap, using spatula. Cool and wrap tightly. Slice. Makes 1 lb.
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