Instructions: Line an 8-by-8-by-2 inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside.

Butter sides of a heavy 2-quart saucepan. In saucepan, stir together sugar, milk, chocolate, coffee crystals and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. Avoid splashing mixture on sides of pan.

Carefully clip a candy thermometer to the side of the pan. Cook over medium-low heat, stirring frequently, until thermometer registers 234 degrees, soft-ball stage (20 to 25 minutes). The mixture should boil at a moderate, steady rate over the entire surface.

Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees (about 55 minutes).

Remove candy thermometer from saucepan. Beat mixture vigorously with a wooden spoon until fudge begins to thicken. Add nuts. Continue beating until fudge becomes very thick and starts to lose its gloss (about 10 minutes).

Immediately spread fudge into prepared pan. Score into squares while warm.

When fudge is firm, use foil to lift it out of pan. Cut candy into squares.

Store fudge tightly covered.

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