Fudge Recipes

Ingredients:
3 cups sugar
1 1/2 cup half and half or light cream
2 tablespoons espresso powder
OR
3 tablespoons instant coffee crystals
3 tablespoons light-colored corn syrup
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 teaspoon vanilla
1 cup toasted chopped hazelnuts
2 ounces semisweet chocolate — melted (optional)
coffee beans — optional

Directions:

Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil, set pan aside.

Butter sides of a heavy 3-quart saucepan. In the saucepan, combine sugar half and half or light cream, espresso powder or instant coffee crystals, corn syrup, and cinnamon. Cook and stir over medium-high heat until mixture boils.

Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring occasionally, until thermometer registers 234F, soft ball stage. (25 to 35 minutes). Adjust heat as necessary to maintain a steady boil.

Remove pan from heat. Add the 2 tablespoons butter and vanilla, but do not stir. Cool without stirring, to 110F (55 to 60 minutes).

Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in nuts. Continue beating until fudge just starts to lose its gloss (about 10 minutes).

Immediately spread fudge evenly in prepared pan. Score into 1 1/2 inch squares while warm. When fudge is firm, use foil to lift it our of pan. Cut fudge into squares.

If desired, drizzle pieces with melted chocolate and top with coffee beans.