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Coffee Fudge




Source of Recipe


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List of Ingredients




15 oz Sugar
2 1/2 fl oz Half-and-half
2 1/2 fl oz Milk
2 T light Corn Syrup
2 T Coffee Liqueur
2 T Margarine or Butter
2 oz toasted, chopped Walnuts

Recipe



Butter a 9x5x3 inch pan. Cook sugar, milk, half-and-half, corn syrup and coffee liqueur in a 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234 degrees on candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; remove from heat. Add margarine or butter. Cool mixture to 120 degrees without stirring. (Bottom of saucepan will be lukewarm). Beat vigorously and continuously for 5 to 10 minutes or until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon). Quickly stir in walnuts. Spread in pan; cool. Cut into 1-inch squares.
Makes 32 pieces