Coffee Candy

• 1 c. light corn syrup
• 2 c. sugar
• 1/4 c. instant coffee
• 1/2 c. evaporated milk
• 2 Tbsp. butter
• 1 Tbsp. vanilla

Combine all ingredients in a heavy saucepan. Cook until hard crack stage. Pour in 8 x 8 buttered pan. With tip of buttered butter-knife mark in 9 strips, each about 3/4 inches wide. Mark lengthwise and crosswise until cold and firm. This marking must be done over and over again until cooled. Cut on marking, wrap with waxed paper, each piece separately and store in tight container.

Makes about 80 pieces, or 11/2 lb. (Candy can be cooled on a buttered cookie sheet, and pieces of candy can be pulled from the shears.) edges, rolled between buttered hands, and cut with kitchen

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