Coffee Rum Fudge

3 cups Sugar
1 cup Milk
1/2 cup Light cream
1 tablespoon Light corn syrup
2 teaspoons Instant coffee powder
1 dash salt
3 tablespoons butter
1 teaspoon vanilla
1/4 teaspoon rum extract

Butter the sides of a heavy 3-qt saucepan. In this prepared saucepan, combine sugar, milk, light cream, corn syrup, coffee powder, and salt. Bring to boiling, stirring constantly. Cook, without stirring, to soft-ball stage (236�F), about 12 to 15 minutes. Remove from heat.

Add butter or margarine, vanilla, and rum flavoring. Do not stir. Cool in saucepan to lukewarm (110�F).

Beat vigorously with wooden spoon till candy begins to hold its shape and lose its glossy appearance, about 10 minutes.

Turn candy mixture into buttered 8x8x2" dish. With a small knife, score the surface in squares; top each square with a walnut half.

Cover candy with clear plastic wrap; chill thoroughly. Cut through candy completely along scored lines to serve.

Makes about 1 1/2 pounds.