Chocolate Espresso Fudge

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 16 ounces semisweet chocolate, chopped
• 3 cups miniature marshmallows
• 3 tablespoons instant espresso coffee powder
• 2 cups sugar
• 1 (12 ounce) can evaporated milk
• 1/2 cup unsalted butter, cut up
• 2 cups toasted pecan halves, coarsely chopped

Recipe

• 1 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.
• 2 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.
• 3 note:.
• 4 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!