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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