Title: COFFEE RUM FUDGE
Categories: Candies
Yield: 1 Servings
-Nancy Speicher DPXX20a
3 c Sugar
1 c Milk
1/2 c Light cream
1 tb Light corn syrup
2 ts Instant coffee powder
ds Salt
3 tb Butter; or margarine
1 ts Vanilla
1/4 ts Rum flavoring
Walnut halves
Butter the sides of a heavy 3-qt saucepan. In this prepared saucepan,
combine sugar, milk, light cream, corn syrup, coffee powder, and salt.
Bring to boiling, stirring constantly. Cook, without stirring, to soft-ball
stage (236F), about 12 to 15 minutes. Remove from heat. Add butter or
margarine, vanilla, and rum flavoring. Do not stir. Cool in saucepan to
lukewarm (110F). Beat vigorously with wooden spoon till candy begins to
hold its shape and lose its glossy appearance, about 10 minutes. Turn candy
mixture into buttered 8x8x2" dish. With a small knife, score the surface in
squares; top each square with a walnut half. Cover candy with clear plastic
wrap; chill thoroughly. Cut through candy completely along scored lines to
serve. Makes about 1 1/2 pounds.
