2 1/2 c Sugar
1/2 c Margarine or Butter
5 oz Evaporated Milk; 2 cups
3 oz Almond Bark OR Vanilla-
-Flavored Candy Coating;
1 tb Coffee; double strength*
6 oz Semi-Sweet Chocolate Chips
1/2 c Nuts; chopped; if desired
2 tb Coffee-Flavored Liqueur

Line 9" sq. pan with foil so that foil extends over
sides on pan; butter foil. In lrg. saucepan, combine
sugar, margarine and evaporated milk. Bring to a boil
over med. heat; stirring constantly. Boil 5 mins.,
stirring constantly; remove from heat. Add
marshamallow creme; stir until smooth.***Pour 1 cup of
marshmallow mixture into sm. bowl. Add almond bark and
strong coffee; stir until smooth. Set aside. To
remaining marshmallow mixture, add chocolate chips;
stir until smooth. Stir in nuts and liqueur until well
blended. Pour into prepared pan. Spread almond bark
mixture on top of chocolate mixture. Using spatula,
swirl for marbled effect. Cool to room temperature.
Score fudge into 36 sqs; top each sq. with
Chocolate-Dipped Nut. Refrigerate until firm. Remove
fudge from pan by lifting foil; remove foil from
fudge. Using lrg. knife, cut through scored lines.
Store in refrigerator. Makes 2 lbs. 12 oz.*TIP: To
prepare 1 tbsp. double-strength coffee, dissolve 1/2
tsp. instant coffee granules in 1 tbsp. hot water.
***CHOCOLATE FUDGE: Prepare recipe as directed up to
***. Omit Almond Bark, coffee and liqueur. Substitute
12 oz pkg. semi-sweet chocolate chips for 6 oz. pkg.
chocolate chips; add to marshmallow mixture; stir
until smooth. Stir in 1 tsp. vanilla and nuts. Pour
into prepared pan. Cool to room temperature. Continue
as directed above. THIS RECIPE WILL BE CONTINUED...

Yields
2 Servings