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Prep 10min
Total2hr10min
Servings64
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Ingredients
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
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Steps
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.
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For an extra coffee “hit,” top each square of fudge with a chocolate-covered coffee bean.
To serve or to present as a gift, place each candy in a small holiday paper candy cup.
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