Java Fudge Recipe
Ingredients
| Sugar/Null | 3 Cup (48 tbs) (NULL) | |
| Light cream/Null | 1 1⁄2 Cup (24 tbs) (NULL) | |
| Light corn syrup/Null | 3 Tablespoon (NULL) | |
| Instant coffee crystals/Null | 2 Tablespoon (NULL) | |
| Salt/Null | 1 Dash (NULL) | |
| Butter/Margarine | 2 Tablespoon (NULL) | |
| Vanilla/Null | 1 Teaspoon (NULL) |
Nutrition Facts
Serving size: Complete recipe
Calories 3802 Calories from Fat 1194
% Daily Value*
Total Fat 136 g209%
Saturated Fat 85.1 g425.4%
Trans Fat 0 g
Cholesterol 464.2 mg154.7%
Sodium 286.4 mg11.9%
Total Carbohydrates 658 g219.3%
Dietary Fiber 0 g
Sugars 612.6 g
Protein 12 g23.5%
Vitamin A 87.9% Vitamin C 3.6%
Calcium 31% Iron 8.4%
*Based on a 2000 Calorie diet
Directions
In saucepan combine sugar, light cream, corn syrup, coffee crystals, and salt.
Cook, stirring constantly, till boiling.
Clip candy thermometer to side of pan.
Gently boil, without stirring, till candy thermometer registers 234° (thread stage).
Remove from heat.
Add the 2 tablespoons butter or margarine and vanilla.
Cool, without stirring, to 110° Beat till fudge starts to lose its gloss, about 10 minutes.
Pour into buttered 8x8x2-inch baking pan.
Cool.
Cut in squares.
Chef
