|Sugar||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|Semi-sweet chocolate square||2 Ounce (2 Squares, 1 Ounce Each)|
|Instant coffee powder||1⁄2 Teaspoon|
|Graham cracker crumbs||1 3⁄4 Cup (28 tbs)|
Mix sugar and milk in a large, heavy saucepan; insert candy thermometer.
Boil over moderate heat without stirring until thermometer registers 230° F.; mixture will foam up, so adjust heat as needed to prevent its boiling over.
Off heat, stir in chocolate, coffee, butter and vanilla; mix until chocolate melts.
Stir in crumbs and, working quickly, drop by rounded tea-spoonfuls on wax paper.
Cool thoroughly and serve.