Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
Bring sugar, milk, 1 tsp. coffee granules and butter to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 5 min. (Do not stir.) Remove from heat.
Add chocolate and remaining coffee granules; stir until chocolate is completely melted and mixture is well blended. Stir in nuts. Pour into prepared pan; spread to evenly cover bottom of pan.
Let stand at room temperature 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.
For mocha fudge, prepare using BAKER'S Semi-Sweet Chocolate.
Do not substitute margarine when making fudge. It contains a larger amount of water and will result in a softer fudge.
When the recipe directs you to bring the sugar mixture to a full rolling boil, it means that the mixture should not stop boiling when stirred. Then, if you have a candy thermometer, cook the sugar mixture until it reaches 234°F before stirring in remaining ingredients.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 17g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.