Latte fudge
Latte fudge recipe in the fudge category
Recipe ingredients:
- 3 cups granulated sugar
- 1 1/2 cups half-and-half or light cream
- 2 tablespoons espresso powder or 2 teaspoons instant coffee crystals
- 3 tablespoons light corn syrup
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, no substitutes
- 1 teaspoon vanilla extract
- 1 cup toasted chopped walnuts
- Coffee beans, optional
Recipe method:
- Line an 8 inch square baking pan with foil, extending foil over edges of pan.
- Butter the foil. Set the pan aside.
- Butter sides of a heavy 3 quart saucepan.
- Combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup and cinnamon in the saucepan.
- Cook and stir over medium-high heat until mixture boils.
- Clip a candy thermometer to side of pan.
- Reduce heat to medium-low, continue boiling at a moderate, steady rate, stirring mixture occasionally, until thermometer registers 234 degrees F, soft ball stage, 25 to 35 minutes.
- Adjust the heat as necessary to maintain a steady boil.
- Remove saucepan from heat.
- Add butter and vanilla extract, but do not stir.
- Cool, without stirring, to 110 degrees F, about 55 to 60 minutes.
- Remove thermometer from saucepan.
- Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken.
- Stir in nuts.
- Continue beating until fudge becomes very thick and stiff and just starts to lose its gloss, about 10 minutes total.
- Spread fudge immediately into prepared pan.
- Score fudge into squares while warm and if desired, press a coffee bean into each piece.
- When fudge is firm, use foil to lift it out of pan.
- Cut into squares.
- Store tightly covered.
Tags: latte, recipe, fudge, recipes, cooking