Raspberry Coffee Fudge
1/4 pound butter
1 (12 ounce) can evaporated milk
3 1/2 cups granulated sugar
1 heaping tablespoon instant coffee granules
1 (10 ounce) package Hershey’s Raspberry chocolate chips
2 ounces bittersweet chocolate
1 (7 ounce) jar Marshmallow Crème
1 teaspoon vanilla extract
In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee.
Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees F.
Remove from heat and add raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted.
Add the Marshmallow Crème and stir until blended. Stir in the vanilla extract.
Pour into a lightly greased 9 X 13-inch pan. Cut in bite-size squares when cooled.
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