Almond Mocha Fudge

This is my final experiment of the 2020 holiday season. It’s not Mackinac fudge, but it still tastes really good. It is chocolate-forward plus the coffee and the almonds bring it all together as a holiday treat. I hope you like it.

3 cups sugar
2 sticks butter
1/8 teaspoon salt
5 ounces evaporated milk
2 tablespoons dark Karo syrup
3 ounces black coffee
12 ounces semisweet morsels
7 ounces marshmallow fluff (taken out of the jar and put in a bowl)
2 teaspoons vanilla
6 ounces sliced almonds, toasted

One person can do this, but it’s easier with two. Just saying.

In a thick 12-inch skillet on medium high, melt butter, sugar, evaporated milk, Karo syrup, and coffee. Bring to a rolling boil and while stirring constantly, cook for 7 minutes.

Remove pan from burner.

Add chocolate chips while stirring and stirring (see why two people are better).

Stir until all the chocolate is melted.

Add marshmallow fluff (now if you’re by yourself and struggling to get it out of the jar, you see the wisdom of the bowl trick). Stir until the fluff is fully incorporated. Now you may have residual liquid; just pour it off. Add vanilla and stir some more. If you have seen people make fudge, you know that this part can take 7-10 minutes. Take your time but work fast.

Continue to stir until fudge is smooth.

Fold almonds into fudge (they are toasted right?).

Move fudge into a 9x 13 inch nonstick pan.

Smooth out fudge evenly in the pan and let cool.

Lick the spoon – you don’t want to waste any.

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