Coffee Fudge
Submitted by dolly6206
Creamy homemade coffee fudge topped with a glossy layer of melted chocolate and chopped nuts. Old-fashioned candy-making that yields about 49 squares of pure indulgence.
YIELD
1 batchPREP
15 minCOOK
15 minREADY
30 minIf you’ve ever wanted to make fudge from scratch, this coffee version is worth the candy thermometer investment. Instant coffee dissolves right into the sugar and milk base, giving every square a deep, roasty sweetness that chocolate fudge just can’t match.
The method is classic: cook to soft-ball stage, add butter and vanilla, cool to lukewarm, then beat until it thickens and loses its gloss. That’s when you know the texture is right.
A layer of melted chocolate spread over the top and a scatter of chopped nuts turn these into something gift-worthy. Cut them into squares before they fully set and you’re looking at about 49 pieces of handmade candy.
Pro Tips
- Don’t stir while cooking. Once the mixture reaches a boil, hands off. Stirring causes crystallization and grainy fudge.
- Cool to lukewarm before beating. Around 110 degrees is the sweet spot. Beating while too hot gives you a sugary, crumbly texture instead of smooth and creamy.
- Score the squares early. Cut the lines while the fudge is still slightly soft. Wait too long and you’ll be fighting a solid block with a knife.
Ingredients
Directions
Combine sugar, milk, instant coffee, coffee cream and syrup in a 3 quart saucepan.
Cover and bring to a boil.
Uncover and place thermometer in pan; cook without stirring to 236 degrees F.
Remove from heat; add butter and vanilla without stirring.
Cool to lukewarm.
Beat until candy begins to thicken; pour into a buttered 8-inch square pan.
Melt the chocolate coating over hot, not boiling water in a double boiler.
Spread evenly over fudge, sprinkle nuts over chocolate.
Cut into squares before candy becomes firm.
Makes about 49 pieces.
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