Mocha Almond Fudge

In a small bowl or cup mix together the 2 teaspoons of instant coffee and the water, stir until dissolved and set aside.

Line a 9×9 pan with foil but make sure that 2 ends of the foil hang over the edges of the pan (you’ll use it as a handle to remove the fudge from the pan when done).

In a large saucepan add the sugar, butter and evaporated milk. Bring to a boil over high heat, stirring constantly, for 4 minutes. Keep stirring as you go. After the 4 minutes of boiling, remove from heat.

Immediately add the chocolate chips (milk and semi-sweet). Stir and once they’ve melted, add the Marshmallow Fluff and stir until it’s incorporated. Then finally stir in the vanilla, coffee and almonds.

Pour into the lined 9×9 pan and let cool at room temperature or in the fridge for a quicker cool down time. Once cool, remove the fudge from the pan using the foil and cut fudge into squares.

Recipe adapted from the Marshmallow Fluff jar.