Espresso Chocolate Fudge Recipes

Steps:

• Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
• Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

Steps:

• Line a 8" square pan with foil; spray with nonstick cooking spray. Place chocolate, marshmallows and espresso coffee powder in a large bowl. In a heavy large saucepan, stir together sugar, evaporated milk and butter. Bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.
• Now pour hot milk mixture over the chocolate mixture. Stir gently until combined with a clean spoon. Let stand 3-4 minutes until marshmallows are soft; stir until smooth. Stir in the pecans. Pour into the square pan. Refrigerate 3-4 hours or until firm. Cover tightly and store in the fridge up to 3 weeks.
• Note:.
• To toast the pecan halves, place on a baking sheet; bake at 350*F. for 6-8 minutes or until slightly darker in color. Cool and enjoy!

Steps:

• Lightly coat a 9x13 inch pan with non stick cooking spray.
• In large pan combine sugar, margarine, and evaporated milk.
• Bring to a boil stirring constantly over medium heat until candy thermometer reaches 230-235*.
• Remove from heat; add marshmallow creme and chocolate chips; blend until smooth.
• Stir in vanilla.
• In a small cup or bowl, mix Instant Espresso and hot water together until dissolved, and add to mixture.
• Stir in ground coffee.
• Pour into prepared pan, cool at room temperature.
• Cut into bite size pieces,.