Java Fudge

3 cups Sugar
1 1/2 cups Light cream
3 tablespoons Light corn syrup
2 tablespoons Instant coffee crystals
1 Dash Salt
2 tablespoons Butter or margarine
1 teaspoon Vanilla

In buttered 3-quart saucepan, bring first five ingredients to boil, stir constantly. Boil without stirring to thread stage or until candy thermometer registers 234�F.

Remove from heat. Add butter and vanilla. DO NOT STIR. Cool to 110�F. Beat until fudge starts to loose its gloss, 10 minutes.

Pour into buttered 8" square pan. Cool, then cut into squares.

Makes 1-3/4 lbs.