COFFEE-SCOTCH FUDGE

2 pkgs. (6-oz. each) butterscotch morsels (2 cups)
1 tablespoon Taster’s Choice 100% Freeze Dried Coffee
1 teaspoon boiling water
2/3 cup Borden Eagle Brand Sweetened Condensed Milk
1/2 cup chopped salted peanuts

Melt over hot (not boiling) water, butterscotch morsels; set aside.

In measuring cup, dissolve Tasters Choice in boiling water. Add to sweetened condensed milk and mix well. Blend coffee mixture into melted butterscotch. Stir in peanuts.

Pour into lightly greased 8-inch square baking pan. Chill in refrigerator till firm (about 1 hour).

Cut into 1-inch squares. Keep refrigerated till ready to serve.

From: Recipelink.com
Source: Recipe booklet: Homing Helps - a Homemakers School Cookbook, 1974