Coconut-Marshmallow Mocha Fudge
Prep: 15 minutes plus standing and chilling
Cook: 3 minutes • Serves: 32
1 cup evaporated milk
1 tablespoon instant coffee
1 tablespoon unsweetened cocoa powder
1 cups real semi-sweet chocolate chips
1 cup mini marshmallows
1 cup sweetened coconut flakes
1.Line 8-inch square baking dish with parchment paper so that the paper extends about 2 inches over opposite sides of pan.
2.In medium saucepot, heat sugar, milk, coffee and cocoa powder to a simmer over medium-low heat; simmer 3 minutes. Remove saucepot from heat. Add chocolate and marshmallows; stir until completely melted. Fold in 3/4 cup coconut flakes; pour into prepared dish and sprinkle with remaining 1/4 cup coconut flakes. Let stand at room temperature 30 minutes; cover and refrigerate at least 4 hours or up to overnight.
3.Using overhanging sides of paper, lift fudge out of dish; place on cutting board and cut into 64 (1-inch) squares.
Approximate nutritional values per serving (2 squares):
108 Calories, 4g Fat (2g Saturated), 2mg Cholesterol, 16mg Sodium,
20g Carbohydrates, 1g Fiber, 17g Sugars, 16g Added Sugars, 1g Protein
