Mocha Marble Fudge

Serve these wonderful chocolate and coffee candies to your guests as a homemade gift. ...MORE + LESS -

Butter for greasing

1 can (300 mL) sweetened condensed milk (not evaporated)

1 tbsp (15 mL) instant espresso coffee powder or coffee granules

2 cups (500 mL) white vanilla baking chips

1 cup (250 mL) semisweet chocolate chips

1/2 tsp (2 mL) vanilla

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1

Line bottom and sides of 8- or 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; grease foil with butter.
2

In 2-quart nonstick saucepan, mix 3/4 cup of the milk and the espresso powder. Stir in white baking chips. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Spread in pan.
3

In same saucepan, mix remaining milk, the chocolate chips and vanilla. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Drop by spoonfuls over espresso layer. Swirl mixtures with table knife. Gently press with hand to smooth top.
4

Refrigerate about 2 hours or until cooled and firm. Remove from pan, using foil to lift. Cut into 1-inch pieces.

Tip: For an extra coffee "hit", top each square of fudge with a chocolate covered coffee bean.
Tip: To serve or to present as a gift, place each candy in a small holiday paper candy cup.