Raspberry Coffee Fudge
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Raspberry Coffee Fudge
1/4 pound butter
1 (12 ounce) can of evaporated milk
3-1/2 Cups of sugar
1 heaping Tbsp of instant coffee granules
10 ounces hershey's raspberry chocolate chips
2 ounces bittersweet chocolate
7 ounces Marshmallow cream
1 tsp vanilla
In a heavy saucepan melt the butter; add evaporated milk, sugar, and coffee granules. Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees on a candy thermometer.
Remove from heat and add raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until blended. Stir in the vanilla.
Pour into a lightly greased 9x13" pan. Cut in bite-sized squares when cooled.
