3 c Sugar
1 1/2 c Light cream
3 tb Light corn syrup
2 tb Instant coffee crystals
ds Salt
2 tb Butter or margarine
1 ts Vanilla
In buttered 3-quart saucepan, bring first five ingredients to boil, stir
constatnly. Boil without stirring to thread stage or until candy
thermometer registers 234 F. Remove from heat.
Add butter and vanilla. DO NOT STIR. Cool to 110 F. Beat until fudge
starts to loose its gloss, 10 minutes. Pour into buttered 8" square pan.
Cool. cut into squares. Makes 1-3/4 lbs.
