Coffee-Pecan Fudge - cooking recipe

Ingredients

2 cups sugar
1/2 cup butter, cut into pieces
2 tablespoons instant coffee granules
1/8 teaspoon salt
1 (5 ounce) can evaporated milk
12 large marshmallows
1 cup semisweet chocolate morsel
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Preparation

Combine first 6 ingredients in a 4 quart heavy saucepan.
Cook over medium heat, stirring constantly, 10 to 15 minutes or until sugar dissolves and marshmallows melt.
Bring to a boil.
Cook, without stirring, until a candy thermometer registers 234 degrees which is the soft ball stage.
Remove from heat.
Stir in chocolate morsels until melted.
Stir in pecans and vanilla.
Spread immediately into 2 aluminum foil-lined, buttered 5 3/4\" x 3 1/2\" mini loafpans. I used 1 regular aluminum foil loaf pan for mine. (Lining the loafpans with aluminum foil and buttering them makes it easy to remove uncut fudge from the pans in one piece to slice it).
Cool completely.
Remove fudge from pans.
Slice into 1/2\" slabs.