The Roast and Post Coffee Company - mail order coffees and teas

Coffee Pecan Fudge
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Ingredients

700g (1 lb 9 oz) granulated sugar 300ml (½ pint) evaporated milk
50ml (2 fl oz) water 100 g (3 ½ oz butter)
10 ml (2 tspn) liquid glucose 30ml (2blsp) instant coffee, dissolved in a little water
100g (3 ½ oz) chopped pecan nuts

In a large pan, heat together the granulated sugar, evaporated milk, water, butter, liquid glucose and instant coffee.

Stir until the sugar is completely dissolved, removing any crystals from the side of the pan wih a brush dipped in clean water. Then boil gently for approximately 12-15 minutes or until fudge reaches 115°C (238°F) on a sugar thermometer (or until a teaspoon of the mixture dropped into cold water forms a soft ball).

Remove from the heat, add chopped pecan nuts and beat with a wooden spoon until the mixture becomes "fudgy". Pour into a greased 20cm (8") square tin. When firm, remove and cut into squares.

The Roast and Post Coffee Company
Bridgeview House, Redhill Lane, Elberton, Bristol, South Glos. BS35 4AE. UK
Tel: 01454 417147, Fax: 01454 417774
Email: sales@realcoffee.co.uk
Registered in England No. 4387161. Registered Office As Above
VAT Reg. No: GB 791 3864 93

700g (1 lb 9 oz) granulated sugar	300ml (½ pint) evaporated milk
50ml (2 fl oz) water	100 g (3 ½ oz butter)
10 ml (2 tspn) liquid glucose	30ml (2blsp) instant coffee, dissolved in a little water
100g (3 ½ oz) chopped pecan nuts