3 cups granulated sugar
2 tablespoons instant coffee
1/8 teaspoon salt
3/4 cup milk
1/2 cup light cream
1 tablespoon light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1 (6 ounce) package semi-sweet chocolate chips
1/4 cup chopped walnuts

Have ready a buttered 8-inch square pan.

Combine first six ingredients in a heavy 3-quart buttered saucepan. Bring mixture to boil over low heat, stirring constantly. Cook, without stirring over low heat until candy reaches soft ball stage (236 degrees F). Remove from heat; add butter and vanilla extract, but do not stir. Cool without stirring, until outside of saucepan feels lukewarm. Beat until candy begins to thicken. Pour into prepared pan.

Melt chocolate chips in top of double boiler over hot but not boiling water. Spread evenly over cooled fudge. Sprinkle with nuts.

Makes about 3 dozen pieces.