Makes 32

15 oz sugar 2 ½ fl oz half-and-half
2 ½ fl oz milk 2 tblspns light corn syrup
2 tblspns coffee liqueur 2 tblspns margarine or butter
2 oz toasted, chopped walnuts

Butter a 9x5x3 inch tin. Cook sugar, milk, half-and-half, corn syrup and coffee liqueur in a 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234 degrees on candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; remove from heat. Add margarine or butter. Cool mixture to 120 degrees without stirring. (Bottom of saucepan will be lukewarm). Beat vigorously and continuously for 5 to 10 minutes or until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon). Quickly stir in walnuts. Spread in pan; cool. Cut into 1-inch squares.