Mocha Fudge

• 1 tablespoon instant coffee granules
• 3 cups sugar
• dash salt
• 1 cup milk
• 1/2 cup cream
• 2 tablespoons light corn syrup
• 3 tablespoons butter
• 1 teaspoon vanilla
• 1/2 cup chopped pecans
• 1 package (6 ounces) semisweet chocolate chips
• pecan halves, optional

Combine instant coffee, sugar,and salt in a saucepan. Add milk, cream, and corn syrup. Stirring constantly, bring to a boil. Continue cooking, stirring occasionally, to soft ball stage, or about 234° on a candy thermometer. Remove from heat. Cool to lukewarm, or 110°; beat until mixture loses its gloss. Add nuts and chocolate chips. Stir slightly for marbled effect. Turn into a lightly buttered 8-inch square pan. Garnish with pecan halves, if desired.