•3 cups of sugar
•2 tablespoons instant coffee
•1/8 teaspoon salt
•3/4 cup milk
•1/2 light cream
•1 tablespoon light corn syrup
•2 tablespoons butter or margarine
•1 teaspoon vanilla
•1 (6 oz) package of semisweet chocolate pieces
•1/4 cup walnuts
– Combine the first 6 ingredients in buttered 3 qt heavy saucepan. Bring mixture to boil over low heat, stirring constantly. Cook without stirring, over low heat until candy reaches the soft ball stage (236)
– Remove from heat; add butter and vanilla; do not stir. Cool with out stirring until the outside of the saucepan feels lukewarm.
– Beat until candy begins to thicken; pour into buttered 8x8x2 pan.
– Melt chocolate in top of double boiler over hot not boiling water. Spread evenly over cooled fudge; sprinkle with nuts; cut. Makes about 3 dozen pieces.
Source: Farm Journal’s Christmas Book 1966