Yummy chocolatey fudgey goodness! What says Christmas more than that? The texture of this candy is beautifully silky smooth. Definitely a must have on my Christmas tray. It is so easy to make, too! This recipe makes a 9×13″ pan, which is plenty, I’ve found. The fudge is quite rich. I garnished here with a simple melted white chocolate, just to give it that extra little punch of pretty. I think it would be awesome to make an opposite version, too…white chocolate fudge with dark chocolate swirls.
12 oz bittersweet or semisweet chocolate, finely chopped
10 tablespoons unsalted butter, at room temperature
1/4 cup strong coffee (espresso)
30 large marshmallows
4 cups sugar
10 ounces evaporated milk
1 bar white chocolate (6 ounces, 150 grams)
Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat.
Bring to a boil, stirring constantly, and boil exactly 6 minutes.
Remove from the heat and immediately add the chocolate, butter and coffee; beat constantly until creamy, and beginning to thicken.
Pour into a foil lined cake pan (I use a 9 x 13), spreading evenly.
Chill overnight and slice into squares.
Melt white chocolate and drizzle over cut fudge (I use a plastic bag with a tiny hole cut out of one corner, so cleanup is easier).
Store in refrigerator.
Serve at room temperature.