----------------------------NORMA WRENN NPXR56B----------------------------
1 1/2 tb Instant coffee granules
1/4 c -boiling water
3 1/2 c Sugar
1 12-oz can evaporated milk
1/2 c Butter
1 7-oz. jar marshmallow cream
1 tb Vanilla extract
1 12-oz. package semisweet
Chocolate mini-morsels
Dissolve coffee granules in boiling water; set aside.
Combine sugar, milk and butter in a heavy saucepan;
cook over low heat, stirring constantly, until sugar
dissolves. Cook over medium-low heat until mixture
reaches soft ball stage (238 degrees). Remove from
heat. Add coffee, marshmallow cream, and vanilla. Stir
until blended. Let cool to lukewarm (110 degrees).
Beat until mixture begins to thicken. Gently stir in
mini-morsels just until partially melted. Pour mixture
into a greased 13- x 9- x 2-inch baking pan. Let cool
completely, and cut into small squares. Store in an
airtight container. Yield: 3 pounds Source: Southern
Living 5-Star Collection
