- 3 cups granulated sugar
- Scant cup coffee
- 1 cup milk or cream
- Cook very slowly over low heat, stirring the thin syrup almost continuously so
it does not get scorched or burned until soft ball stage.
- Remove from heat.
- Beat as you do for fudge, taking care not to let it
get hard in pan. It should be soft until poured and cut into squares.
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