Here’s a great mocha recipe that makes enough to keep and some to share!
1/2 cup butter
2 squares (2 ounces) unsweetened chocolate
2 cups granulated sugar
1 cup packed brown sugar
1 cup light cream or half-and-half
1 cup light-colored corn syrup
2 Tbsp instant coffee crystals
1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. In a heavy 3-quart saucepan melt the 1/2 cup butter and unsweetened chocolate over low heat. Add granulated sugar, brown sugar, cream, corn syrup, and coffee crystals; mix well. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
3. Cook over medium heat, stirring frequently, until thermometer registers 248 degree F, Firm-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching firm-ball stage should take 45 to 55 minutes.
4. Remove saucepan from heat; remove candy thermometer from saucepan. Quickly pour the caramel mixture into the prepared pan. When caramel is firm, use the foil to lift it out of the pan. Use a buttered knife to cut the candy into 1-inch squares. Wrap each piece in clear plastic wrap. Makes 81 pieces or about 2-1/4 pounds. May be made ahead of time – store in a cool dry place in a tightly covered container.