Mocha Marble Fudge

 

Butter for greasing

1

can (14 oz) sweetened condensed milk (not evaporated)

1

tablespoon instant espresso coffee powder or coffee granules

1

bag (12 oz) white vanilla baking chips (2 cups)

1

cup semisweet chocolate chips (6 oz)

1/2

teaspoon vanilla

• 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.