Title: Coffee Fudge
Categories: Beverages American Microwave
Yield: 32 Servings
| 2 | c | Sugar |
| 1/3 | c | Milk |
| 1/3 | c | Half-and-half |
| 2 | tb | Light corn syrup |
| 2 | tb | Coffee liqueur |
| 2 | tb | Margarine or butter |
| 1/2 | c | Chopped walnuts, toasted |
Butter loaf pan, 9 X 5 X 3 inches. Cook sugar, milk, half-and-half, corn
syrup and coffee liqueur in 3-quart saucepan over medium heat, stirring
constantly, until sugar is dissolved. Cook, stirring occasionally, to 234
degrees on candy thermometer or until small amount of mixture dropped into
very cold water forms a soft ball that flattens when removed from water;
remove from heat. Add margarine.Cool mixture to 120 degrees without
stirring. (Bottom of saucepan will be lukewarm.) Beat vigorously and
continuously 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. 32 CANDIES; 75
CALORIES PER CANDY.