4 cups granulated sugar
1 cup unsalted butter
2 tablespoons Instant coffee granules
1 cup chopped, natural California pistachios
2 tablespoons light corn syrup
1 (14 ounce) can sweetened condensed milk
Grease a jellyroll pan. In a large saucepan, put milk, sugar and butter. Stir over gentle heat until sugar has dissolved. Stir in coffee granules, syrup and condensed milk; bring to a boil. Boil steadily until mixture reaches soft ball stage (to test, drop a spoonful of mixture into cold water, a soft ball should form). Cool 5 minutes.
Beat vigorously with a wooden spoon until mixture begins to thicken. Stir in pistachio nuts. Continue beating until mixture has a fudge-like texture. Quickly pour into prepared pan and let stand in a cool place to set. Cut fudge into squares to serve.
Makes about 3 pounds.