Marvelous Mocha Fudge

1 1/2 c. sugar

2/3 c. evaporated milk

3 T instant coffee granules

2 T. butter

1/4 t. salt

2 c. mini marshmallows

2 c. semi-sweet chocolate chips

1 t. vanilla extract

1/2 t. cinnamon

Combine first 5 ingredients in a heavy saucepan; bring to a full rolling boil over medium heat, stirring constantly. Boil and stir for 3 to 4 minutes; remove from heat. Mix in remaining ingredients; stir until marshmallows are melted. Spread into an 8X8" baking pan lined with aluminum foil; refrigerate 2 to 3 hours until firm. Lift fudge from pan, remove foil and cut into one-inch pieces. Makes about 4 dozen pcs.

(For a double recipe, I decrease the amount of coffee granules, of which I only put 4 T into a double batch. Pour onto 9X13 foil lined pan to chill.)

My son-in-law sent a note that said, "This is absolutely, hands-down the best fudge I have ever had."  I think he might have liked it. ;)

Goody Box/Bag Recipes

If you have come to find the recipes for the items in the goody bags/boxes, they are linked to the names below.

Molasses Sugar Cookies

Chocolate Caramel Cookies

Chocolate Cappuccino Cookies

Mimi's Sugar Cookies

Peanut Butter Creme Fudge

Marvelous Mocha Fudge

English Toffee

The caramel recipe is a closely guarded family recipe, and since my aunt was gracious enough to share it with me, I have consented to not share it.

English Toffee

2 cups brown sugar

2 cups butter

2 tsp. vanilla

6 T water

Put all ingredients in a heavy 3 qt. saucepan; bring to a boil, stir constatly until a test sample becomes very hard in cold water. Pour on 2 buttered cookie sheets, spread as thin as possible. Lay 6 lg. milk chocolate Hershey bars on top and spread on top of each tray. Sprinkle finely chopped walnuts or almonds over top. Let sit until chocolate is completely hard. Break into pieces. Store closely covered with waxed paper between layers.

Peanut Butter Creme Fudge

1/2 cup butter

1 lg. can evaporated milk

4 c. sugar

7 oz. jar marshmallow creme

12 oz. jar peanut butter (1-1/4 c.)

Combine butter, milk and sugar in a heavy saucepan. Bring to soft ball stage; stirring frequently. When soft ball stage is reached, remove from heat and add marshmallow creme and peanut butter. Cool; stir occasionally as it cools, then beat until creamy and thick. Pour into buttered 13x9x2 pan Let set until cold and firm.