Kahlua Swirl Fudge Recipe
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Kahlua Swirl Fudge
Add marshmallow creme; stir until smooth. Pour 1 cup
of marshmallow mixture into sm. bowl. Add almond bark and strong coffee;
stir until smooth. Set aside.
Using spatula, swirl for marbled effect. Cool to room temperature. Score fudge into 36 sqs; top each sq. with Chocolate-Dipped Nut.
Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Using lrg. knife, cut through scored lines. Store in refrigerator. Makes 2 lbs. 12 oz. *TIP: To prepare 1 tbsp. double-strength coffee, dissolve 1/2 tsp. instant coffee granules in 1 tbsp. hot water.
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