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Triple Nut Mocha Fudge

Source of Recipe

Simply Perfect Chocolate, BH&G Pub., 1998


List of Ingredients

2 cups sugar
3/4 cup 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


Recipe

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. Stir together sugar, milk, chocolate, coffee crystals, and corn syrup in the saucepan. 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-low heat to 234ºF, soft ball stage (will take 20 to 25 minutes). The mixture should boil at a moderate, steady rate over the entire surface. Remove saucepan from the heat. Add butter and vanilla, but do not stir. Cool without stirring to 110ºF or lukewarm (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 out of pan; cut candy into squares. Store tightly covered. Makes 1 1/2 pounds (64 pieces).