Yield: 24 Servings
Measure | Ingredient |
---|---|
3 cups | Sugar |
1½ cup | Light cream |
3 tablespoons | Light corn syrup |
2 tablespoons | Instant coffee crystals |
\N dash | Salt |
2 tablespoons | Butter or margarine |
1 teaspoon | Vanilla |
In buttered 3-quart saucepan, bring first five ingredients to boil, stir constatnly. Boil without stirring to thread stage or until candy thermometer registers 234~F. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool to 110~F. Beat until fudge starts to loose its gloss, 10 minutes. Pour into buttered 8" square pan. Cool. cut into squares. Makes 1-¾ lbs.
Recipe By :
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