- 1 1/3 cups white sugar
- 1 (7 ounce) jar marshmallow cream
- 2/3 cup evaporated milk
- 1/2 cup unsalted butter
- 1/4 cup coffee-flavored liqueur (such as Kahlua®)
- 1/4 teaspoon salt
- 2 1/2 cups semisweet chocolate chips
- 1 1/2 cups milk chocolate chips
- 1 cup chopped pecans
- 1 1/2 teaspoons vanilla extract
- Combine sugar, marshmallow cream, evaporated milk, butter, coffee-flavored liqueur, and salt in a heavy saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; stir in semisweet chocolate chips and milk chocolate chips until melted. Add pecans and vanilla extract.
- Line an 8-inch square baking dish with aluminum foil, leaving an overhang on 2 opposite sides. Pour in chocolate mixture. Refrigerate fudge until firm, about 2 hours. Lift out of the baking dish; cut into 48 squares.
08/20/2019
recipepes.com
mudslide fudge, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
