Fudge for Sister Terrie

Ingredients:

2 cups granulated sugar

¼ teaspoon salt

½ teaspoon espresso powder or instant coffee

1 Tablespoon butter

1 cup evaporated milk (keep a few extra tablespoons on hand in case your chocolate seizes)

1 package (12 oz) milk chocolate chips

1 cup semi-sweet chocolate chips

1 teaspoon vanilla

1 cup marshmallow cream

Directions: Line an 8x8 inch pan with foil, extending the foil over the sides to create ‘handles’. Butter or spray the bottom and sides of the foil generously and set the pan aside. Place the chocolate chips in a large mixing bowl and set aside. In a large saucepan, heat sugar, salt, espresso powder, butter and evaporated milk over medium heat, stirring occasionally, until butter melts. Bring to a boil and boil for six minutes (or until a candy thermometer reaches 236 degrees F) stirring frequently. Slowly pour this mixture over the chocolate chips, whisking in a little at a time. Whisk  well to combine.  Note: if your chocolate seizes up, add a little more evaporated milk until it is smooth and creamy. Whisk in the marshmallow cream and vanilla and whisk or stir until combined. Pour into prepared pan and score into 1 inch squares while still warm. Let rest either at room temperature or chilled until firm. Cut into squares and store in a tightly sealed container.