Coffee Fudge
Betty Crocker cookbook
Makes about one pound
Bring to a boil in a large, heavy pan:
- 1 c. strong coffee
Remove from heat and stir in until dissolved:
- 2 cups sugar
- 1 T. cream
- 1 T. butter
- 1/8 t. salt
- 1/4 t. cream of tartar
Cook these ingredients quickly, stirring them constantly until they boil. Cover and cook for about 3 minutes, until the steam washes down any crystals which may have formed on the sides of the pan. Uncover and cook over moderate heat to the soft-ball stage, 234 degrees. Remove from heat. Cool to 110 degrees. Add:
- 1/2 t. almond extract or 1/2 t. cinnamon
Beat until the mixture begins to solidify. Add:
- 1 c. broken pecan or hickory nuts.
Pour onto a buttered surface. Let the candy cool and harden before cutting into squares.
THE STORY.This recipe was given to me by the chef, Stine, at Harvard Park Children's Center. I was looking for a dessert to make for my secret santa, Christmas 2010, and she helped me find this delicious recipe.