Espresso Fudge

• 15 chocolate wafer cookies
• 1/4 cup instant espresso granules, divided
• 1 1/2 cups sugar
• 1/2 cup butter or margarine
• 1 (5-ounce) can evaporated milk
• 8 ounces vanilla-flavored candy coating, chopped
• 1 (7-ounce) jar marshmallow cream
• 1/2 cup chopped hazelnuts
• 1 teaspoon vanilla extract

1. Position knife blade in food processor bowl. Add cookies and 2 tablespoons espresso granules; process until mixture resembles fine crumbs. Set aside.
2. Line a 13" x 9" x 2" pan with a large sheet of aluminum foil, allowing foil to extend 1" beyond ends of pan. Butter the foil and set aside.
3. Combine remaining 2 tablespoons espresso granules, sugar, 1/2 cup butter, and milk in a large saucepan. Cook over low heat until sugar and espresso granules dissolve, stirring occasionally. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234u0b0. Remove from heat.
4. Add candy coating and marshmallow cream, stirring until candy coating melts. Stir in hazelnuts and vanilla. Gently fold in reserved cookie crumb mixture, creating a speckled effect.
5. Spread mixture into prepared pan. Let cool completely. Carefully lift foil out of pan. Cut fudge into small squares.

chocolate, espresso granules, sugar, butter, milk, vanillaflavored, marshmallow cream, hazelnuts, vanilla

Taken from www.myrecipes.com/recipe/espresso-fudge (may not work)