Christmas Berry Mocha Fudge

1/4 lb. butter

12 oz. can evaporated milk

3-1/2 c. sugar

1 heaping Tbsp. instant coffee

10 oz. raspberry chocolate chips

2 oz. (2 squares) bittersweet chocolate

7 oz. marshmallow cream

1 tsp. vanilla

In a heavy saucepan, melt butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until temperature reaches 235 degrees. Remove from heat and add raspberry chocolate chips and bittersweet chocolate. Stir until all ingredients are melted. Add marshmallow cream and stir until blended. Stir in vanilla. Pour into a lightly greased 9x13-inch pan. Cut into bite-sized squares when cool. Taken from

Submitted by:

Jeannine B. Young

West Glover