2 1/2 c Sugar
1/2 c Margarine or Butter
5 oz Evaporated Milk; 2 cups
3 oz Almond Bark OR Vanilla-
-Flavored Candy Coating;
1 tb Coffee; double strength*
6 oz Semi-Sweet Chocolate Chips
1/2 c Nuts; chopped; if desired
2 tb Coffee-Flavored Liqueur
Line 9″ sq. pan with foil so that foil extends over sides on pan; butter
foil. In lrg. saucepan, combine sugar, margarine and evaporated milk.
Bring to a boil over med. heat; stirring constantly. Boil 5 mins., stirring
constantly; remove from heat. Add marshamallow creme; stir until
smooth.***Pour 1 cup of marshmallow mixture into sm. bowl. Add almond bark
and strong coffee; stir until smooth. Set aside. To remaining marshmallow
mixture, add chocolate chips; stir until smooth. Stir in nuts and liqueur
until well blended. Pour into prepared pan. Spread almond bark mixture on
top of chocolate mixture. 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. ***CHOCOLATE FUDGE: Prepare recipe as directed up to ***.
Omit Almond Bark, coffee and liqueur. Substitute 12 oz pkg. semi-sweet
chocolate chips for 6 oz. pkg. chocolate chips; add to marshmallow mixture;
stir until smooth. Stir in 1 tsp. vanilla and nuts. Pour into prepared pan.
Cool to room temperature. Continue as directed above. THIS RECIPE WILL BE
CONTINUED…
From
Yields
2 Servings