Reviewed: Jan. 7, 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.

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Reviewer:

alohagal287

Cooking Level: Beginning

Home Town: Walla Walla, Washington, USA

Reviewed: Dec. 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.

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Reviewer:

Aliciad54

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Dec. 11, 2011

Awesome!! Make sure you read the entire directions first! My first batch I threw in the chocolate right after I took it off the burner and the chocolate ended up drying out. The second batch came out amazing! Then I got a little experimental and tried to make wht choc peppermint mocha fudge. I didn't add enough peppermint so it tasted more like the candy "coffee Nips" which is still yummy. I did only add in 2/3 cup white choc chips for it though, and it came out perfectly! Thinking next time this is how I can make my pumpkin fudge, which I've been wanting since my vaca to the Oregon Coast. It was so delicious!

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Reviewer:

AJorgensonKitchen

Home Town: Boise, Idaho, USA

Reviewed: Feb. 4, 2011

AWESOME!!!!

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Reviewer:

Kailani

Reviewed: Jan. 8, 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.

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Reviewer:

kaliscook

Cooking Level: Expert

Home Town: Castle Rock, Washington, USA

Living In: Kelso, Washington, USA

Reviewed: Dec. 16, 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!

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Reviewer:

Chocoholic

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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Reviewer:

Ainadaliel

Reviewed: Dec. 30, 2006

Sand-like texture

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Reviewer:

Johnson

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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