2 c. sugar
2 tsp. instant coffee powder
1/2 c. light corn syrup
1 1/2 c. half & half
1 c. butter
1 tsp. salt
2 tsp. vanilla

1. Mix all ingredients except vanilla in large heavy saucepan. Heat to boiling over medium heat, stirring constantly. Cook, stirring constantly, over medium heat until temperature on candy thermometer reaches 248 degrees (firm ball stage), about 1 hour.

2. Remove from heat. Stir in vanilla. Pour caramel mixture into buttered baking pan, 9 x 9 x 2 inches. Let stand until cool. Cut into 1-inch squares. Wrap each square in plastic wrap or waxed paper. Refrigerate up to 3 weeks.