Chocolate Fudge Centers
4 cups granulated sugar
1 cup heavy cream
1 cup non-dairy coffee cream
1/4 cup light corn syrup
1/8 teaspoon salt
2 (1 ounce) squares unsweetened chocolate
or 1 cup melted semisweet chocolate
Place a 9" x 13" ungreased baking pan in the refrigerator to cool (do not freeze). Use cautionary measures when working with hot syrup.
In saucepan (4 quart), combine sugar, creams, syrup, salt and chocolate and blend well. Heat until mixture is 237°F. Pour into cooled baking pan or on cold slab and cool until candy is lukewarm. Work with a spatula until candy creams up and holds its shape. Form into 3/4 inch balls and dip in chocolate.