2 1/2 c Sugar 1 tb Coffee; double strength*
1/2 c Margarine or Butter 6 oz Semi-Sweet Chocolate Chips
5 oz Evaporated Milk; 2 cups 1/2 c Nuts; chopped; if desired
3 oz Almond Bark OR Vanilla- 2 tb Coffee-Flavored Liqueur
-Flavored Candy Coating;
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…
Yields
2 servings