Chocolate Espresso Fudge

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 117
YIELD: 1 9x13 pan
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Lightly coat a 9x13 inch pan with non stick cooking spray.
  • In large pan combine sugar, margarine, and evaporated milk.
  • Bring to a boil stirring constantly over medium heat until candy thermometer reaches 230-235*.
  • Remove from heat; add marshmallow creme and chocolate chips; blend until smooth.
  • Stir in vanilla.
  • In a small cup or bowl, mix Instant Espresso and hot water together until dissolved, and add to mixture.
  • Stir in ground coffee.
  • Pour into prepared pan, cool at room temperature.
  • Cut into bite size pieces,.
Advertisement