Like a coffee-flavored fudge. We previously met the standard brown sugar penuche in the box from Lutz, Florida; here’s a coffee version.
Here’s a version from the January 17, 1934 edition of the Syracuse Herald:
Mix 1 cup brown sugar, 1 cup white sugar, 1/4 cup milk and 1/2 cup strong coffee. Stir together. Cook to the soft ball stage. Partly cool and add 1 tablespoon butter, 1 teaspoon vanilla, and 1/2 cup chopped walnuts. Beat until creamy and pour into buttered pan.
The “dictionary” tooltips aren’t working at the moment, but the For more on top milk, see the post for peanut butter fudge from Louisville, Kentucky.
From a box sold in Winsted, Connecticut.
1 c. brown sugar
1 c. granulated sugar
1/4 c. top milk
1/2 c. strong coffee beverage
1 Tbsp. butter or shortening
1/4 tsp. salt
1/2 cup chopped nut meats
Combine sugar, milk, and coffee in saucepan. Dissolve over slow heat.
Cook until soft ball can be made in cold water; cool to lukewarm.
Add butter, salt, and nut meats. Beat until creamy and beginning to stiffen.
Turn into greased pan. Mark into squares.