Mocha Almond Fudge

• 2 teaspoons Instant Coffee Granules
• 1 Tablespoon Water
• 3 cups Sugar
• 1-1/2 stick Butter
• 1 can 5 Oz. Can Evaporated Milk
• 1 bag (12 Oz. Bag) Milk Chocolate Chips
• 1/2 bags (12 Oz. Bag) Semi-Sweet Chocolate Chips
• 1 jar (7 Oz. Jar) Marshmallow Fluff
• 1 teaspoon Vanilla
• 1/2 cups Chopped Almonds

1. In a small bowl or cup mix together the 2 teaspoons of instant coffee and the water, stir until dissolved and set aside.
2. Line a 9x9 pan with foil but make sure that 2 ends of the foil hang over the edges of the pan (you'll use it as a handle to remove the fudge from the pan when done).
3. In a large saucepan add the sugar, butter and evaporated milk. Bring to a boil over high heat, stirring constantly, for 4 minutes. Keep stirring as you go. After the 4 minutes of boiling, remove from heat.
4. Immediately add the chocolate chips (milk and semi-sweet). Stir and once they've melted, add the Marshmallow Fluff and stir until it's incorporated. Then finally stir in the vanilla, coffee and almonds.
5. Pour into the lined 9x9 pan and let cool at room temperature or in the fridge for a quicker cool down time. Once cool, remove the fudge from the pan using the foil and cut fudge into squares.
6. Recipe adapted from the Marshmallow Fluff jar.

coffee, water, sugar, butter, milk, chocolate chips, chocolate chips, marshmallow fluff, vanilla, almonds

Taken from tastykitchen.com/recipes/desserts/mocha-almond-fudge/ (may not work)