Ingredients
300g mix of Dark and Milk Chocolate
1 tin condensed Milk (small size)
2 tsp instant coffee powder
100 g mini marshmallows
(It is ok if the amounts mentioned above are not exactly enough - more or less around this weight for chocolate and marshmallows).
Method
Grease and line a cake pan with parchment paper leaving an overhang on all sides (this makes it easy to take the fudge out of the pan when set) I used a spring foam pan where I can lift the side of the tin and then place the oil paper onto a board/tray before cutting.
I mixed left over dark and milk chocolate together and broke them into small pieces, I put into a grinder and ground it coarsely. I then took a heavy bottomed pan on low heat and add the condensed milk , instant coffee powder, chopped chocolate and marshmallows into the pan. Keep stirring for 4-5 minutes or until the chocolate and marshmallow completely melts and becomes smooth.
Pour the chocolate mixture into the prepared pan and smooth it out using a spatula. Refrigerate for 3-4 hours or until set. then cut squares with a square toffee cutter.
In the picture below you can see the pieces of marshmallow that have not melted. I was in a hurry to make it and didn't wait for some pieces of marshmallows to melt!! It was tasty anyways!!
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