Coffee Dot Fudge
Source of Recipe
Iroquois Gas Recipe Booklet, circa 1964.
List of Ingredients
3 cups sugar
1 cup milk
1/2 cup light cream
2 tablespoons instant coffee
1 tablespoon light corn syrup
1 dash salt
3 tablespoons butter
1 teaspoon vanilla
1/2 cup semi-sweet chocolate pieces
1/2 cup broken pecans Recipe
Butter sides of heavy 3-quart saucepan. In it combine sugar, milk, light cream, instant coffee, corn syrup and salt. Heat over medium flame, stirring constantly, till sugar dissolves and mixture comes to boiling. Then cook to soft-ball stage (234 degrees), stirring only if necessary. Immediately remove from heat; add butter and cool to lukewarm (110 degrees) without stirring. Add vanilla. Beat vigorously till fudge becomes very thick and starts to lose its gloss. At once stir in chocolate pieces and pecans. Quickly spread in buttered shallow pan or small platter. Score in squares while warm and, if desired, top each with a pecan half; cut when firm.
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