|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|
|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 (234Â°).
Remove from heat, add butter and vanilla, do not stir.
Cool to 110Â°, 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.