Chocolate Espresso Fudge
- 16 ounces semisweet chocolate, chopped
- 3 cups miniature marshmallows
- 3 tablespoons instant espresso coffee powder
- 2 cups sugar
- 1 (12 ounce) can evaporated milk
- 1/2 cup unsalted butter, cut up
- 2 cups toasted pecan halves, coarsely chopped
- Line a 8" square pan with foil; spray with nonstick cooking spray. Place chocolate, marshmallows and espresso coffee powder in a large bowl. In a heavy large saucepan, stir together sugar, evaporated milk and butter. Bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.
- Now pour hot milk mixture over the chocolate mixture. Stir gently until combined with a clean spoon. Let stand 3-4 minutes until marshmallows are soft; stir until smooth. Stir in the pecans. Pour into the square pan. Refrigerate 3-4 hours or until firm. Cover tightly and store in the fridge up to 3 weeks.
- Note:.
- To toast the pecan halves, place on a baking sheet; bake at 350*F. for 6-8 minutes or until slightly darker in color. Cool and enjoy!
chocolate, marshmallows, instant espresso coffee powder, sugar, milk, unsalted butter, pecan halves
Taken from www.food.com/recipe/chocolate-espresso-fudge-155827 (may not work)