Chocolate Espresso Fudge
2 cups granulated sugar
1/2 cup unsalted butter
1/2 cup whipping cream
1/4 cup Kahlua coffee liqueur (or an additional 1/4 cup whipping cream)
2 cups semi-sweet chocolate chips
1-3 tsp instant espresso powder
1 7-ounce jar marshmallow creme
Line a 9x9 inch pan with foil and coat with a little nonstick spray.
Combine sugar, butter, Kahlua (if using) and cream into a heavy bottomed sauce pan and bring to a boil over medium heat stirring constantly. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and continue to stir for 7-10 minutes until your thermometer reads 234°F.
Once your mixture hits the appropriate temperature, remove from heat and grab a wooden spoon. Add the chocolate chips stirring vigorously until the chocolate is completely melted and smooth. Sprinkle in the espresso powder while stirring, add more or less depending on how strong you like your coffee, or in this case, coffee fudge. Add the marshmallow creme and mix until well blended.
Pour the mixture into your pan and allow to cool for several hours, until firm.