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Catholic Recipe: Coffee Penuche

    INGREDIENTS

  • 3 cups firmly packed light brown sugar
  • 1 cup strong coffee
  • 2 Tablespoons white corn syrup
  • 2 Tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 1 cup chopped Brazil nuts
  • Details

  • Yield: 1-1/3 pounds
  • Prep Time: 4 hours
  • Difficulty: N/A
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

This is a coffee flavored fudge. The preparation time includes cooling time.

DIRECTIONS

Combine sugar, coffee, and corn syrup in saucepan. Cook, stirring constantly, to 238°, or until a little of the mixture dropped in cold water forms a soft ball. Remove from the heat; drop in butter or margarine (do not stir). Cool, without stirring, to 110° or until candy is lukewarm. Add vanilla; beat with a spoon or electric beater at medium speed until the mixture loses its gloss and a small amount dropped from a spoon will hold its shape. Stir in nuts; pour into lightly buttered 8 x 8 x 2-inch pan. When cold, cut into squares. Makes about 1-1/3 pounds.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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