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Mocha Fudge

From the kitchen of Cari Wolfe, AJCA Director of Research and Genetic Development
Course Dessert
Cuisine American
Keyword Chocolate, Dessert
Servings 3 dozen

Equipment

  • Dutch oven

Ingredients

  • 1 can Evaporated milk (5.33 oz. can)
  • 1⅔ cup Sugar
  • 2 tbsp Butter
  • ½ tsp Salt
  • 6 oz. Chocolate chips
  • ½ cup Butterscotch chips
  • 1 tbsp Instant coffee granules
  • 1 tsp Vanilla
  • ½ cup Chopped pecans
  • 2 cups Miniature marshmallows

Instructions

  • Combine milk, sugar, butter and salt in a Dutch oven. Cook over medium heat; stir constantly until sugar dissolves. Bring to a boil.
  • Cook 3 minutes or until reaches 225°; stir occasionally.
  • Remove from heat; add next six ingredients stirring until marshmallows melt.
  • Pour into a buttered 8-inch square pan.
  • Cool and cut into squares.

Notes

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