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rish Cream Coffee Fudge




Source of Recipe


Little Shamrock's
rish Cream Coffee Fudge

http://www.littleshamrocks.com/image-files/irish-cream-coffee-fudge.gif

3/4 c. butter
3 c. sugar
1/3 c. evaporated milk
1/3 c. Irish Cream
1 tbsp. instant coffee
1 jar marshmallow creme (7 oz)
1 package vanilla chips (12 oz)
1 tsp. vanilla
1 c. 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