Christmas Fudge
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.
Ingredients:
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)
Preparation:
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.
Mmmmmmmmm…is all I can say!!!!
Nikki, more fudge in the world would solve conflicts in this world and bring peace ever after…yum!
Now how are we going to ship this from the Canaries all the way to New England? hmmmmm….
That fudge looks really good!
Thanks Valli!
Peter, I think you may be onto something!
Lee Ann, on dry ice? lol
Thanks, Kevin!
Nikki, they look so good!
I love how you decorated them.
Hi Patricia! Nice to “meet” you!
Thanks so much for your sweet comment and for stopping by. I just checked out your website…Gorgeous! I look forward to reading more of you. 
ummmm! Parece delicioso!
Nosotros somos unos nuevos aficionados a la cocina (vÃa Thermomix) y nos ha gustado mucho esta receta
Felices Fiestas!
Unaq pregunta el librode Blurb te lo envÃan desde EEUU sin problemas hasta las Canarias? (vivimos en Tenerife)
Hola Maladroit! Encantada conocerte! Otros isleños para acompañarme!!!
La Thermomix es una maravilla, no? yo también lo tengo…la masa quebrada y la de pizza—que te parece 2 minutos en hacerse? Maravillo-so. También les deseo Muy Felices Fiestas…ya que en Tenerife tienen el Teide…por lo menos pueden visitar la nieve. 
Con respecto al libro…sÃ! Sin problemas…recibà mi copia anteayer y estoy encantada con la calidad de la encuadernación y con el papel…las photos y recetas me tendrás que decir tú, si es que decides comprarlo. 
jeje Bueno, otra vez digo, encantada y espero hablar con Uds mas. 
Un abrazo, nikki
Muchas gracias por la información y por la visita a mi blog!
¡Ya nos leemos!
Hey, I really dig your recipes, and I wanna make these tonight.
I just have a couple of questions
when you say “foil lined cake pan” do you mean lined with aluminum foil? or can I use parchment paper?
And, when you say “chill overnight” do you mean at room temperature? or in the fridge?
It’s just to be sure, Ive read so many recipes saying “chill over night in refrigerator” so I don’t know.. my first guess would be at room temperature, but I had to ask the real expert here
Cheers