Reviewed: Aug. 22, 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

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Ainadaliel

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Reviewed: Dec. 30, 2006

Sand-like texture

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Johnson

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Reviewed: Dec. 8, 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

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blackbart

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Reviewed: Dec. 7, 2006

I had the same problem, and followed the recipe exactly. too bad, it sounded great. :(

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Rhi

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Reviewed: Dec. 4, 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).

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