Recipe for cooking Raspberry Mocha Fudge
Desserts to Go with Coffee and Tea :: Fudge Recipes
Raspberry Mocha Fudge1/4 lb. butter
1 (12 ounce) can evaporated milk
3 1/2 c. sugar
1 heaping Tbsp. instant coffee granules
10 oz. Hershey\s raspberry chocolate chips
2 oz. bittersweet chocolate
7 oz. Marshmallow Crème
1 tea. vanilla extract or flavoring In a heavy saucepan melt the butter. Add evaporated milk, sugar and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees F. Remove from heat and add raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the Marshmallow Crème and stir until blended. Stir in vanilla extract or flavoring. Pour into a lightly greased 13 x 9-inch pan. Cut in bite-size squares when cooled.
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