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Coffee Fudge


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.

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