Mocha Raspberry Fudge
1/4 pound butter
12 ounces evaporated milk
3 1/2 cups sugar
1 tablespoon instant coffee
10 ounces raspberry chocolate chips
2 ounces bittersweet chocolate
7 ounces marshmallow cream
1 teaspoon vanilla
In a heavy saucepan melt the butter. Add evaporated milk, sugar, and
coffee. Bring to a rolling boil, stirring constantly until the
temperature reaches 235�F. Remove from heat and and 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 inch pan.
Cut in bite sized squared when cooled. |