Latte Fudge Recipe

Latte Fudge Recipe

Ingredients:

3 c of sugar (granulated)
1.5 c of cream (light or half-and-half)
2 Tbsps of espresso powder (or 2 tsps of coffee instant)
3 Tbsps of corn syrup (light)
1/4 tsp of ground cinnamon
1 tsp of vanilla
2 Tbsps of butter
1 c of walnuts (toasted & chopped)
Beans of coffee (optional)

Instructions:

Line aluminum foil on 8″ square pan, including over pan’s edges. Brush butter on foil then set aside. Then butter also large three-quart saucepan’s sides.

Combine cream, sugar, corn syrup, cinnamon and coffee/espresso in saucepan then cook/stir on moderate-high fire ’til boiling. Put thermometer (for candy) to pan.

Lower fire to moderate-low and let mixture boil at steady, moderate rate. Stir mixture from time to time, ’til thermometer (234 degrees F) registers soft ball stage, about around 25-35 minutes.

Adjust heat when needed and maintain steady boiling. Remove pan from fire then add the butter as well as vanilla. Don’t stir. Let it cool (110 degrees F) within 55-60 minutes. Take thermometer off from pan.

Then beat mix vigorously using wood spoon ’til fudge starts thickening; add nuts. Beat ’till stiff as well as thick and when glossiness disappears, about ten minutes total.

Spread the fudge as soon as possible on pan then score the fudge to bars while still warm.

If you want, press one bean of coffee per piece and when the fudge firms, lift foil in order to remove it from pan. Slice into bars and keep in sealed containers. Makes 64 servings

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