Catholic Recipe: Coffee Penuche
This is a coffee flavored fudge. The preparation time includes cooling time.
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