🌎 The World Cookbook

4 tablespoons butter
3/4 cup evaporated milk
2½ cups granulated sugar
1/8 teaspoon salt
2 teaspoons espresso powder
1 jar 7 ounces marshmallow fluff
1 teaspoon vanilla extract
1 package 12 ounces semi-sweet chocolate chips
12 - 15 peppermint patty candy unwrapped

Prepare an 8x8 pan by lining it with aluminum foil and spray it liberally with baking spray. Set aside. In a medium saucepan, over medium/low heat, melt the butter and add the evaporated milk. Add the granulated sugar and stir frequently until the sugar dissolves. Increase the heat to medium and stir in the salt, espresso powder, and marshmallow fluff. Slowly bring the mixture up to a boil, stirring frequently. Once the mixture boils, remove from heat and stir in the vanilla and semi-sweet chocolate chips. Stir well until the chips are completely melted. Carefully pour half of the chocolate fudge mixture into the prepared 8x8 pan. Layer the peppermint patty candy evenly over the bottom fudge layer and then carefully pour the remaining fudge over top of the peppermint candy. Chill to set (at least 1 hour, but longer is better). Lift the fudge out of the pan using the foil to lift. Peel the foil away from the fudge, and slice fudge into squares.