Light and easy to make, this coffee-infused mocha chocolate fudge is silky smooth and perfect with after-dinner coffee.
1 1/2 cups white sugar 2/3 cup evaporated milk (e.g. "Carnation") 2 tablespoons butter or margarine 1/4 teaspoon salt 2 cups small marshmallows 1 1/2 cups dark chocolate, chopped into small pieces. 1 tablespoon instant coffee 1 teaspoon vanilla extract Line a square baking tin with aluminum foil, so the sides have some overlapping.
Combine the sugar, evaporated milk, butter and salt in a medium size, heavy-weight saucepan.
Bring to a full boil over a medium heat whilst stirring constantly. Continue to boil mixture for 4-5 minutes further, stirring all the while. Remove saucepan from heat.
Stir in the coffee, marshmallows, chocolate pieces and vanilla extract. Stir thoroughly until all the chocolate and marshmallows have melted and blended together smoothly.
Pour into the prepared tin and refrigerate for approx 2 hours or until the fudge is firm.
Lift fudge from the pan by the foil edges. Turn upside down and peel away the foil. Slice into small rows of squares.
Makes approx 48 squares.
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