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Coffee-Chip Fudge

southern.chef's picture
  Firmly packed brown sugar 1 1⁄2 Cup (24 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Milk 1 Cup (16 tbs)
  Half-and-half 1⁄2 Cup (8 tbs)
  Light corn syrup 2 Tablespoon
  Instant coffee granules 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Butter/Margarine 3 Tablespoon, softened
  Vanilla extract 1 Teaspoon
  Semisweet chocolate morsels 6 Ounce
  Chopped pecans 1⁄2 Cup (8 tbs)

Combine sugar, milk, half-and-half, corn syrup, coffee granules, and salt in a large heavy saucepan.
Bring to a boil over medium heat, stirring constantly.
Continue cooking, without stirring, to the soft ball stage (234°).
Remove from heat, add butter and vanilla, do not stir.
Cool to 110°, beat until fudge loses gloss and begins to thicken.
Add chocolate morsels and pecans, stir just to mix.
Pour into a buttered 9-inch square pan.
Cool and cut into l 1/2-inch squares.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1490 Calories from Fat 425

% Daily Value*

Total Fat 49 g75.4%

Saturated Fat 23.2 g116%

Trans Fat 0 g

Cholesterol 54.7 mg18.2%

Sodium 170.8 mg7.1%

Total Carbohydrates 267 g89.1%

Dietary Fiber 1.8 g7.3%

Sugars 249.2 g

Protein 7 g13.7%

Vitamin A 12.1% Vitamin C 0.95%

Calcium 25.5% Iron 9.9%

*Based on a 2000 Calorie diet

Coffee-Chip Fudge Recipe