Coffee Fudge recipe

3 c Sugar

3/4 c Milk

2 tb Instant coffee

1/2 c Non-dairy liquid coffee cream

1 tb Light corn syrup

2 tb Butter

1 ts Vanilla

1 1/2 c (6 oz.) chopped chocolate coating or wafers

1/4 c Finely chopped nuts.

Combine sugar, milk, instant coffee, coffee cream and syrup in a 3-quart saucepan. Cover and bring to a boil. Uncover and place thermometer in pan; cook without stirring to 236 degrees F. Remove from heat; add butter and vanilla without stirring. Cool to lukewarm. Beat until candy begins to thicken; pour into a buttered 8-inch square pan. Melt the chocolate coating over hot, not boiling water in a double boiler. Spread evenly over fudge, sprinkle nuts over chocolate. Cut into squares before candy becomes firm. Makes about 49 pieces