Cafe Mocha Fudge

Loosely adapted from the ever popular Fantasy Fudge recipe, created selfishly for my own pleasure. I hope you enjoy it as much as I did.

3 cups vegan-processed granulated sugar
1 stick unsalted butter
2/3 cup evaporated milk
1 pkg. Ghirardelli Semi-Sweet Chocolate Chips
1 jar (7oz) marshmallow cream
1 tsp. vanilla
1oz. prepared, chilled espresso (or 1 Jazzy Bird frozen espresso shot, thawed)
pinch of salt

Combine sugar, butter, espresso, and salt in a heavy-bottomed, medium-size saucepan (2 or 3 quart). Bring to a rolling boil, stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat.Stir in chocolate chips until melted. Add marshmallow cream and vanilla. Beat until well blended. Pour into a parchment-lined 13x9 inch pan. Allow to cool at room temperature. Cut into 1-inch squares. Store in an airtight container.Makes 3lbs. of candy