Espresso Toffee Fudge - cooking recipe

Ingredients

1/2 cup butter
2 cups sugar
12 ounces evaporated milk
2 tablespoons instant espresso powder
12 ounces semi-sweet chocolate chips
30 large marshmallows
3/4 cup toffee pieces

Preparation

Lightly coat 9x13 inch baking pan with butter-flavored cooking spray.
In large saucepan over medium heat, combine butter, sugar, evaporated milk and espresso powder.
Bring to a rolling boil for 10 minutes, stirring constantly.
Remove from heat and add chocolate chips and marshmallows.
Stir until melted and completely incorporated.
Pour into prepared pan.
Sprinkle toffee bits over top and press lightly into fudge.
Cool in the refrigerator until set, about 3-4 hours.
Cut into bite-sized squares to serve.