Sunday, November 29, 2015
3 cups sugar
1 (5 ounce) can evaporated milk
3⁄4 c butter or margarine
1 (7 ounce) jar marshmallow cream
1 teaspoon vanilla extract
12 squares baking chocolate chopped
2 tablespoons instant espresso
Butter one 9x9-inch pan.
Combine sugar, evaporated milk, butter, espresso, and marshmallow creme in a 6-quart saucepan.
Cook over medium heat. Boil slowly for 4 minutes, stirring constantly, till temp reaches 234° F with candy thermometer.
Remove from heat, stir in vanilla extract, and chocolate.
Pour into buttered pan.
Let stand for 4 hours till room temp, then cut into one inch squares.
Store in air tight container, give as gifts or snack on during those present wrapping sessions!
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