3 c. sugar
3/4 c. milk
2 tbsp. instant coffee powder
1/2 c. non-dairy liquid coffee creamer
1 tbsp. light corn syrup
2 tbsp. butter
1 tsp. vanilla
1 1/2 c. chocolate morsels
1/4 c. chopped nuts

Combine sugar, milk, instant coffee, coffee creamer and syrup in a 3 quart saucepan. Cover and bring to a boil. Uncover and cook without stirring until candy thermometer reaches 236 degrees. Remove from heat. Add butter and vanilla without stirring. Cool to lukewarm.

Beat candy until it begins to thicken. Pour into a buttered 8 inch square pan. Melt chocolate coating. Spread evenly over fudge. Sprinkle nuts over chocolate. Cut into squares before candy becomes firm. Makes about 48 pieces.