1 1/4 cups milk
4 cups granulated sugar
1 cup unsalted butter
2 tablespoons Instant coffee granules
1 cup chopped, natural California pistachios
2 tablespoons light corn syrup
1 (14 ounce) can sweetened condensed milk

Grease a jellyroll pan.

In a large saucepan, put milk, sugar and butter. Stir over gentle heat until sugar has dissolved. Stir in coffee granules, syrup and condensed milk; bring to a boil. Boil steadily until mixture reaches soft ball stage (240 degrees F/116 degrees C). To test, drop a spoonful of mixture into cold water - a soft ball should form. Cool 5 minutes.

Beat vigorously with a wooden spoon until mixture begins to thicken. Stir in pistachio nuts. Continue beating until mixture has a fudge-like texture. Quickly pour into prepared pan and let stand in a cool place to set. Cut fudge into squares to serve.

Makes about 3 pounds.