Ingredients
64
64 servings
- •1 tablespoon instant coffee granules
- •3 cups white sugar
- •1 pinch salt
- •1 cup milk
- •2 tablespoons light corn syrup
- •3 tablespoons butter
- •1 teaspoon vanilla extract
- •0.5 cup chopped pecans
- •1 cup semisweet chocolate chips
- •0.5 cup pecan halves, for decoration
Instructions
- In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
- When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.
Nutritional Facts
Per 64 servings
- Calories: 70
- Carbohydrate: 12g
- Fat: 3g
- Fiber: 0g
- Protein: 0g
- Sugar: 11g
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