Raspberry Coffee Fudge

Raspberry Coffee Fudge

1/4 lb. butter

12 oz. can of evaporated milk

3 1/2 C. sugar

1 heaping T. instant coffee

10 oz. Hershey’s Raspberry chocolate chips

2 oz. bittersweet chocolate

7 oz. marshmallow cream

1 t. vanilla

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° F.

Remove from heat and and 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.

Pour into a lightly greased 9 x 13 inch pan.

Cut in bite sized squared when cooled.

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