1 1/2 c. sugar
1/4 c. coffee
1/4 c. white corn syrup
3 tsp. baking soda

Put sugar, coffee and corn syrup in a heavy saucepan 5" deep. Stir to combine these ingredients, then bring them to a boil. Cook to the hard crack stage, 310 degrees on a candy thermometer. Remove this from heat and immediately add soda. Stir until mixture thickens and pulls away from the sides of the pan. Don't destroy foam by excessive beating. Immediately pour foamy mass into an ungreased shallow square pan. Do not spread or stir. Let stand without moving until cold. Knock out of pan and crush between waxed paper to form coarse crumbs. Can be stored for months in a coffee can in the refrigerator. Do not make this on a damp day.