This is an easy traditional fudge that is best made using a candy thermometer. It is a creamy coffee flavored fudge with a hint of chocolate and pecans swirled in. If you like fudge without nuts, simply leave them out.

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
64
Yield:
64 pieces
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).

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  • When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.

Nutrition Facts

70 calories; protein 0.4g 1% DV; carbohydrates 12g 4% DV; fat 2.7g 4% DV; cholesterol 1.7mg 1% DV; sodium 6.1mg. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/17/2009
Delicate recipe. I would not recommend letting it cool but rather just mixing in the chocolate just after taking off the heat. By letting it cool you'll get a fudge that is going to instantly turn before you can get it into the pan. Marbling is not an effect because the caramel is so dark already. If it does fail and turns to sand then just put the chunks into a microwave safe bowl and nuke for 2 minutes until it's bubbling again. Then pour hot mix into pan right away and you have an instant recovery! Read More
(17)

Most helpful critical review

Rating: 1 stars
12/05/2004
Disaster! This fudge turned to sand when I let it start to cool to room temperature. I tried to follow the recipe very closely so I am not sure where things went wrong...but oh they went very wrong. Probably won't try this one again...I was able to create my own mocha fudge by adding instant coffee granules to a plain fudge recipe I use (I just stirred them into the sugar before I added to the pot). Read More
(31)
15 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3
Rating: 1 stars
12/05/2004
Disaster! This fudge turned to sand when I let it start to cool to room temperature. I tried to follow the recipe very closely so I am not sure where things went wrong...but oh they went very wrong. Probably won't try this one again...I was able to create my own mocha fudge by adding instant coffee granules to a plain fudge recipe I use (I just stirred them into the sugar before I added to the pot). Read More
(31)
Rating: 4 stars
12/17/2009
Delicate recipe. I would not recommend letting it cool but rather just mixing in the chocolate just after taking off the heat. By letting it cool you'll get a fudge that is going to instantly turn before you can get it into the pan. Marbling is not an effect because the caramel is so dark already. If it does fail and turns to sand then just put the chunks into a microwave safe bowl and nuke for 2 minutes until it's bubbling again. Then pour hot mix into pan right away and you have an instant recovery! Read More
(17)
Rating: 5 stars
01/10/2011
Mine turned out great. If yours turned to sand it was because your sugar crystalized. This is how to avoid it. When you start boiling the mixture take a pastry brush and a cup of water and brush the sides of the pan with the wet brush to wash down any sugar crystals. It only takes a couple of stray crystals to make the whole pot crystalize so do a good job but don't put too much extra water into your fudge. Also you don't want to stir the fuge or jostle the pot until it cools. Read More
(14)
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Rating: 5 stars
12/08/2006
I used a candy thermometer and followed exactly the instructions given it turned out wonderful. My family is in the chocolate business and I try these for the fun of it. This recipe is a keeper. --Thanks Krysteen Read More
(7)
Rating: 5 stars
08/24/2009
I don't drink coffee but I made this for my husband's office and he LOVED IT! He said the coffee balanced the "sweetness" of the fudge (there ARE 3 cups of sugar in here!). Key is to NOT MOVE THE FUDGE while it's cooling from soft ball stage to room temperature. Just a little movement can cause the sugars to crystalize. Will definitely make this again perhaps for Christmas!:D Read More
(3)
Rating: 1 stars
12/07/2006
I had the same problem and followed the recipe exactly. too bad it sounded great.:( Read More
(2)
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Rating: 2 stars
01/07/2012
I might have done something wrong because my recipe came out mushy and much more stickier than I though. It was also a bit sandy like some other reviewers mentioned. I don't think I will try this again. Read More
(2)
Rating: 5 stars
12/18/2011
Having finally learned the knack of fudge this fudge turned out great. I tasted the fudge as it cooled (before adding the chocolate) and it was a beautiful coffee buttery flavor. Having learned the tricks of cooking long enough but not too long letting the fudge cool enough before stirring etc. This fudge came out yummy!!! The only change I made is I used a tablespoon of expresso powder in lieu of the instant coffee. Read More
(1)
Rating: 5 stars
05/15/2013
I made this fudge but changed a few things and it came out perfect. Great soft creamy texture and fantastic flavor. I didn't have pecans but am sure the fudge would have been great with them as well. I like a stronger coffee taste so I added and extra 1/2 Tbsp. of coffee granules. I also added an extra 1/2 cup of chocolate chips. I cooked to 236F removed from heat and added the chips right away. It took a lot of beating as it cooled but the result was a soft creamy fudge bursting with flavor. Will definitely make this next week to take to a bake sale at work! Read More
(1)