1 1/2 cups cocoa powder 1 cup light corn syrup 3/4 cup sugar 1 1/2 tablespoons coffee extract 1 cup plus 2 tablespoons water 1 pound bittersweet chocolate (minimum 66% cacao), chopped 1/3 cup brandy (or substitute 2 tablespoons pure vanilla extract)

Step 1 In a medium saucepan heated over medium-high heat, combine the cocoa powder, corn syrup, sugar, coffee extract and water and cook, stirring constantly with a whisk to prevent the cocoa from burning, until the fudge sauce bubbles and is thick enough to coat the back of a spoon, about 5 minutes.

Step 2 Remove from heat, add the chocolate and stir until the chocolate is melted, 1 to 2 minutes. Stir in the brandy and set the fudge in a warm place until you are ready to serve it.

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