Ingrients & Directions
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.
Yields
24 Servings