8 oz Semi-sweet chocolate
1/2 c Marshmallow topping
1/2 c Walnuts; chopped
1/4 c Butter; softened
1/2 ts Vanilla
1 1/2 c Sugar
2/3 c Evaporated milk
Mocha Almond Fudge:
1/2 c Almonds; chopped & toasted
2 ts Instant coffee powder
Place chopped chocolate in a bowl with marshmallow topping,
walnuts, butter, and vanilla; set aside.
Combine sugar and evaporated milk in a 2 qt saucepan; cook and stir
over medium heat until mixture comes to a full rolling boil for
5 minutes, stirring constantly.
Carefull pour boiling sugar-milk mixture over chocolate mixture and
stir until chocolate is melted. Pour into a buttered 8" square pan.
Chill until firm; about one hour. Cut into squares.
Makes 1-1/2 lb
Mocha Almond Fudge:
Prepare Dorchester Fudge as directed; using chopped, toasted almonds
for the walnuts and adding 2 ts instant coffee powder to the
sugar-milk mixture.
