Mocha Fudge
Servings: 24
Ingredients
- 3/4 cup butter
- 2/3 cup evaporated milk
- 3 cups sugar
- 2 tablespoons instant espresso crystals
- 12- ounce bag of semi-sweet chocolate chips
- 1 teaspoon vanilla
- 1 jar of marshmallow cream 7-ounce jar
Instructions
- In a large pot combine the butter, evaporated milk, instant espresso crystals, and sugar.
- Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature).
- Remove from heat.
- Stir in chocolate chips until they are completely melted and completely mixed in.
- Add vanilla; stir well.
- Stir in marshmallow cream until it is completely mixed with the chocolate.
- Pour fudge into a greased pan or serving dish.
Notes
I put it in the refrigerator to cool it quickly. It will take approximately 4 -5 hours to cool if you leave it at room temperature (which is way too long for my family to wait). Makes approximately 3 lbs.