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- 1/4 lb. butter
- 12 oz. evaporated milk
- 3 1/2 cups sugar
- 1 tablespoon instant coffee heaping tablespoon
- 10 oz. Hershey’s Raspberry chocolate chips
- 2 oz. bittersweet chocolate
- 7 oz. Marshmallow creme
- 1 teaspoon vanilla
In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235°.
Remove from heat and and raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow cream and stir until blended. Stir in the vanilla.
Pour into a lightly greased 9 X 13 inch pan.
Cut in bite sized squared when cooled.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Berry Mocha Fudge
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.