Twenty-some years ago, when I proposed the idea that MM and I would make a great couple, she said yes, but with one condition: I had to promise to never let her run out of coffee.

Espresso Fudge

I readily agreed. Little did I know what I was getting into.

I’ve never been a big coffee drinker. I’d rather have a nice cup of English breakfast tea. I grew up with with a coffee fiend (my mom), though, so I should have known how much dedicated coffee drinkers loved (needed) their brew.

MM is in a category all by herself, though. I’ve never seen anything like it. She can drink multiple cups of coffee all day long, drink a final cup before bed, and then sleep like a log all night long. I have to limit caffeine intake after 3 p.m. or risk a restless night.

We’ve burned through at least half a dozen coffee makers — one every two years or so. They just kind of run out of steam, usually at the most inopportune times. Let’s just say that there have been several unplanned midnight shopping trips to whatever store was open so that I could buy her a replacement.

I am not complaining. I adore MM, and I take my promise seriously. I would go to the moon, if I had to, to get her the precious beans she loves.

Fortunately, I don’t have to go anywhere but a grocery store to get the essential ingredient for Espresso Fudge. Instant espresso adds a nice strong coffee flavor to the dark chocolate fudge. I don’t call it mocha, because to me, mocha implies a strong chocolate flavor with a hint of coffee. Espresso Fudge gives you a recognizable coffee hit.

Ingredients
3 cups sugar
1/2 cup butter or margarine (1 stick)
2/3 cup evaporated milk
2 tbsp instant espresso powder
1 package dark chocolate chips (12 oz. or so)
1 jar (7 oz.) marshmallow creme

Directions

1. Heat sugar, butter, milk, and espresso powder over medium heat to a full, rolling boil in 3 qt. heavy sauce pan, stirring constantly.
2. Boil on medium heat until the candy thermometer reaches 234 degrees F, stirring constantly.
3. Take the pan off the heat and add the chips to the mix.
4. Stir in the marshmallow creme.
5. Stir until the mixture thickens and starts to look dull, and pour it into the foil-lined or buttered cake pan. Let it cool for a couple of hours, then cut it into bite-sized squares.
6. Store the fudge in air-tight containers.