Recipe: Chocolate Chip Coffee Fudge (Maxwell House recipe, 1951)

CHOCOLATE CHIP COFFEE FUDGE

2 tablespoons Instant Maxwell House Coffee
3 cups sugar
1/8 teaspoon salt
1/2 cup light cream or evaporated milk
2 tablespoons light corn syrup
1 cup milk
3 tablespoons butter
1 teaspoon vanilla
1/2 cup chopped nut meats
1 (6 ounce) package semi-sweet chocolate chips
Candied cherries and nuts (optional, for garnish)

Combine Instant Maxwell House, sugar, and salt in saucepan. Then add cream or evaporated milk, corn syrup, and milk. Bring to a boil, stirring constantly. Wipe sides of pan with fork wrapped in a damp cloth. Continue cooking, without stirring until a small amount of mixture forms soft ball in cold water (or to a temperature of 236 degrees F).

Remove from heat. Add butter and vanilla, but do not stir. Cool to lukewarm (110 degrees F); then beat until mixture begins to thicken and loses its gloss.

Add nuts and chocolate chips. Turn into lightly greased 8x8x2-inch square pan. Garnish with candied cherries and nuts. Cool.

Cut in 36 squares.

From: Recipelink.com
Source: Vintage recipe booklet: 19 Wonderful Coffee Recipes, General Foods Corp., 1951