---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate-Chip Fudge
 Categories: S_living, Candies
      Yield: 1 Servings
 
----------------------------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
 
-----