Coffee-Chip Fudge Recipe




 Firmly packed brown sugar1 1⁄2 Cup (24 tbs)
 Sugar1 1⁄2 Cup (24 tbs)
 Milk1 Cup (16 tbs)
 Half-and-half1⁄2 Cup (8 tbs)
 Light corn syrup2 Tablespoon
 Instant coffee granules2 Tablespoon
 Salt1⁄8 Teaspoon
 Butter/Margarine3 Tablespoon, softened
 Vanilla extract1 Teaspoon
 Semisweet chocolate morsels6 Ounce
 Chopped pecans1⁄2 Cup (8 tbs)

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 mg

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


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.