Irish Cream Coffee Fudge
3/4 c. butter
3 Cups Sugar
1/3 Cup Evaporated Milk
1/3 Cup Irish Cream
1 Tablespoon Instant Coffee
1 Jar Marshmallow Creme (7 oz)
1 Package Vanilla Chips (12 oz)
1 Teaspoon Vanilla
1 Cup Chopped Hazelnuts (Filberts)

In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee. In a large pan or Dutch oven, on medium heat, melt the butter, add sugar, evaporated milk, Irish Cream and coffee mixture, marshmallow creme, then mix well. Bring to a full boil, stirring constantly, for 5 minutes.

Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly. Stir in the vanilla, then the hazelnuts until mixed well.

Pour into a greased 8-inch square pan and spread evenly. Chill until set and cut into 1-inch squares.

Yield: 3 pounds

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