Ingredients
3 c. sugar
2 Tbsp. instant coffee powder
1/8 tsp. salt
3/4 c. milk
1/2 c. light cream
1 Tbsp. light corn syrup
2 Tbsp. margarine
1 tsp. vanilla
1 (6 oz.) pkg. chocolate chips
1/4 c. chopped walnuts or pecans (optional)
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Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Built-in grinder + PID temperature — cafe-quality espresso at home
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Combine sugar, coffee powder, salt, milk, cream and corn syrup in 3-quart heavy saucepan, buttered. Bring mixture to a boil over low heat, stirring constantly. (If sugar crystals form on sides of pan, wipe off.) Continue cooking, without stirring, over low heat to a soft boil stage (236°). Remove from heat. Add margarine and vanilla. Do not stir. Cool, without stirring, until lukewarm (110°). Beat until candy thickens. Pour into buttered pan. Melt chocolate chips in double boiler over water. Spread over cooled fudge. Sprinkle with chopped nuts. Cool, then cut.