Feels Like Christmas Pecan Mocha Fudge

This is my favorite fudge recipe (recipe follows tutorial).  I'm pretty sure I found it in Southern Living Magazine,  (when they used to have real people submitting recipes).  I like using mini loaf pans so that I can cut the fudge in slabs to give as delicious gifts.  I also prefer to use decaffeinated instant coffee.  I've tried caffeinated and it didn't taste as good.  But I'm not a coffee drinker, (just love the aroma)!

*First line 2 mini aluminum pans with foil (as shown) and butter them (or you can spray with vegetable spray).  Lining the pans as shown helps you to lift the fudge out of the pan easily. 

*This is the time you want to roast 1 cup of chopped pecans (1/2 cup if you want one loaf to be without nuts).  Roast pecans in a 350 degree oven for about 5 minutes.

FYI:  I have kids who refuse to eat nuts in their fudge!  (And some folks can't eat nuts).  So my first pan is filled completely with the fudge mixture before I add the toasted, chopped pecans.  Then I add the pecans to the remaining fudge mixture and pour it into the second pan which will be filled completely also.  

*Combine (5-ounce) can of evaporated milk, 2 cups sugar, 1/2 cup butter--cut into pieces, 2 tablespoons decaffeinated coffee granules, 1/8 teaspoon salt, and 12 marshmallows in a 4-quart, heavy saucepan.
*Cook over medium heat, STIRRING CONSTANTLY, 10-15 minutes or until sugar dissolves and marshmallows melt.  (If your stove cooks a little hot, you can adjust the temperature to a little lower).
*Bring to a boil.  Cook, without stirring, until a candy thermometer registers 234 degrees (soft ball stage).  If you don't have a thermometer, you can keep a glass of water nearby and drip some of the mixture into the water.  If it balls up into a soft little ball, the mixture is ready.
*Remove from heat.  Stir in 1 c. semisweet chocolate morsels until melted.  Stir in 1 teaspoon vanilla and 1 c. toasted, chopped pecans, (if desired).  Spread immediately into pans.

Cool completely.

Lift fudge from pans.  Slice fudge into 1/2-inch slabs.  Yield:  1-1/3 pounds. Delicious!

Coffee-Pecan Fudge

2 c. sugar
1/2 c. butter, cut into pieces
2 T. instant coffee granules
1/8 t. salt
1 (5-oz.) can evaporated milk
12 large marshmallows
1 c. semisweet chocolate morsels
1 c. chopped pecans, toasted
1 t. vanilla extract
Combine first 6 ingredients in a 4-qt. heavy saucepan.  Cook over medium heat, stirring constantly, 10-15 min. or until sugar dissolves and marshmallows melt.  Bring to a boil.  Cook, without stirring, until a candy thermometer registers 234 degrees (soft ball stage).  Remove from heat.
Stir in chocolate morsels until melted.  Stir in pecans and vanilla.  Spread fudge immediately into 2 aluminum foil-lined, buttered 5-3/4 x 3-1/2 inch mini loaf pans.  Cool completely.  Remove fudge from pans.  Slice fudge into 1/2 inch slabs.  Yield: 1-1/3 lbs.
Note: Lining the loaf pans with aluminum foil and buttering them makes it easy to remove uncut fudge from the pans in one piece to slice it.