Espresso Fudge

Ingredients

• 0.5 cup butter 
• 8 ounces vanilla-flavored candy coating chopped
• 15  chocolate wafers such as nabisco famous 
• 5 ounce evaporated milk canned
• 0.5 cup hazelnuts chopped
• 0.3 cup espresso granules instant divided
• 7 ounce marshmallow creme 
• 1.5 cups sugar 
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• knife
• aluminum foil
• candy thermometer

Directions

1. Position knife blade in food processor bowl.
2. Add cookies and 2 tablespoons espresso granules; process until mixture resembles fine crumbs. Set aside.
3. Line a 13" x 9" x 2" pan with a large sheet of aluminum foil, allowing foil to extend 1" beyond ends of pan. Butter the foil and set aside.
4. Combine remaining 2 tablespoons espresso granules, sugar, 1/2 cup butter, and milk in a large saucepan. Cook over low heat until sugar and espresso granules dissolve, stirring occasionally. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 23
5. Remove from heat.
6. Add candy coating and marshmallow cream, stirring until candy coating melts. Stir in hazelnuts and vanilla. Gently fold in reserved cookie crumb mixture, creating a speckled effect.
7. Spread mixture into prepared pan.
8. Let cool completely. Carefully lift foil out of pan.
9. Cut fudge into small squares.