Instructions: Preparation:
Combine sugars with milk, half & half, corn syrup, coffee and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Continue cooking without stirring to the soft ball stage (234 degrees). Remove from heat then add the butter and vanilla extract. Do not stir. Cool to 110 degrees, beat until fudge loses its gloss and begins to thicken. Add chocolate morsels and pecans, stir just to mix. Pour into a buttered 9 inch square pan. Cool and cut into 1 1/2 inch squares.

Yields about 3 dozen.

There are many variations on the traditional fudge recipe. This one contains a hint of coffee for a great mocha taste. I think youll enjoy this one.

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