Coffee Fudge

Directions

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.