1 1/2 c. sugar
1/4 tsp. instant coffee
1/4 c. light corn syrup
1/4 c. hot water
1 tbsp. sifted baking soda
2 c. heavy cream
2 tbsp. sugar
2 tsp. vanilla
Almonds, blanched, halved and toasted

Make with Cindy's Candy Confetti Torte bakes. In saucepan, combine first four ingredients. Stir well. Cook to hard crack stage (290 degrees). Remove from heat. Immediately add soda. Stir vigorously but only till mixture blends and pulls away from sides of pan. Quickly pour foamy mixture into ungreased shallow pan (9 inch square). Do not spread or stir. Let stand till cool. Knock out of pan. With rolling pin, crush candy into coarse crumbs between wax paper. When cake cools, spread whipped cream between layers all over top. Top with candy and almonds.