|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|
Cooking Instructions: 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. 4 Drop by spoonfuls over espresso layer. Swirl mixtures with table knife. Gently press with hand to smooth top.
|Refrigerate about 2 hours or until cooled and firm. Remove from pan, using foil to lift. Cut into 1-inch pieces.|
Tips 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.
Source: Taste of Home: Christmas Cookies and Candies