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 (236ºF), about 12 to 15 minutes. Remove from heat.

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

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.