3 C. sugar
2 T. instant coffee powder
1/8 t. salt
1/2 C. light cream or Bailey's Irish Cream
2 T. light corn syrup
1 C. milk
3 T. butter
1/2 t. rum extract (omit if using Irish Cream)
Whole coffee beans (optional)
Mix sugar, coffee powder, salt, light cream, corn syrup and milk in a saucepan. Bring to a boil, stirring constantly. Continue cooking without stirring to 234° F. on a candy thermometer. Remove from heat. Add butter and rum extract, but do not stir.
Cool to lukewarm. Beat until mixture begins to thicken and loses its gloss. Spread in buttered 8-inch square pan. While still warm, mark in 1-inch squares and press a coffee bean into center of each square. When cold, cut into pieces. Makes 1 1/2 pounds (64 pieces).