Chocolate Espresso Fudge - cooking recipe

Ingredients

2 1/2 cups sugar
1/2 cup margarine
2/3 cup evaporated milk
7 ounces marshmallow cream
1 1/2 cups chocolate chips
1 teaspoon vanilla extract
2 tablespoons instant espresso
1 teaspoon hot water
3 tablespoons ground coffee

Preparation

Lightly coat a 9x13 inch pan with non stick cooking spray.
In large pan combine sugar, margarine, and evaporated milk.
Bring to a boil stirring constantly over medium heat until candy thermometer reaches 230-235*.
Remove from heat; add marshmallow creme and chocolate chips; blend until smooth.
Stir in vanilla.
In a small cup or bowl, mix Instant Espresso and hot water together until dissolved, and add to mixture.
Stir in ground coffee.
Pour into prepared pan, cool at room temperature.
Cut into bite size pieces,.