2 c Sugar
1/2 c Light Corn Syrup
1/2 c hot Water
2 tsp Instant Coffee
1 1/2 c Heavy Cream
2 tbsp Butter
1/4 tsp Salt
1 tsp Vanilla
Combine first 4 ingredients and 1/2 the cream. Cook over medium heat, stirring constantly till sugar dissolves. Continue cooking without stirring till candy thermometer reaches 226 DF, about 15 minutes.
Add remaining cream, butter, and salt; cook to hard-ball stage (250 DF). Remove from heat; cool slightly and carefully stir in vanilla.
Pour into buttered 8"x8" pan, cool. When firm, cut. Wrap if desired with wax paper.
Makes 24 pieces
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