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Category: Candy
Prep Time: Cook Time: Total Time:
2 1/2 cup sugar
1/2 cup butter
2 cups evaporated milk
3 oz Almond Bark OR Vanilla- Flavored Candy Coating
1 tbsp Coffee, double strength*
6 oz chocolate chips
1/2 cup nuts, chopped, if desired
2 tbsp Kahula
Line 9 inch square pan with foil so that foil extends over sides on pan; butter foil. In large saucepan, combine sugar, butter and evaporated milk. Bring to a boil over medium heat; stirring constantly. Boil 5 minutes, stirring constantly; remove from heat. Add marshmallow creme; stir until smooth.
Pour 1 cup of marshmallow mixture into small 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 squares and top each square with Chocolate-Dipped Nut. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Using large 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.
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KAHLUA SWIRL FUDGE
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Category: Candy
Prep Time: Cook Time: Total Time:
2 1/2 cup sugar
1/2 cup butter
2 cups evaporated milk
3 oz Almond Bark OR Vanilla- Flavored Candy Coating
1 tbsp Coffee, double strength*
6 oz chocolate chips
1/2 cup nuts, chopped, if desired
2 tbsp Kahula
Line 9 inch square pan with foil so that foil extends over sides on pan; butter foil. In large saucepan, combine sugar, butter and evaporated milk. Bring to a boil over medium heat; stirring constantly. Boil 5 minutes, stirring constantly; remove from heat. Add marshmallow creme; stir until smooth.
Pour 1 cup of marshmallow mixture into small 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 squares and top each square with Chocolate-Dipped Nut. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Using large 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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