1/4 cup strong coffee

2 ounces unsweetened baking chocolate

1/4 teaspoon salt

1 tablespoon margarine

1 teaspoon vanilla

 

Generously grease 8-inch square baking pan.  In 2-quart glass measure, combine corn syrup, coffee, chocolate, and salt and mix well.  Microwave on HIGH 10 to 15 minutes until microproof candy thermometer registers 255 deg. (or until small amount of mixture forms a ball hard enough to hold its shape but is still pliable when dropped into very cold water).  Add margarine and vanilla, stirring only to mix.  Pour into prepared pan.  Set pan on rack.  Let stand until cool enough to pull.  Grease hands well and pull taffy until satiny, elastic, and light in color.  Cut into pieces.  Wrap in waxed paper or colored cellophane, twisting ends closed or securing with ribbon.  Store in airtight container.

 

Makes about 1 pound.