Irish Cream Coffee Fudge
|⅓ cup||Evaporated Milk|
|⅓ cup||Irish Cream|
|1 Tbsp||Instant Coffee|
|1||(7 Ounce) Jar Marshmallow Creme|
|1||(12 Ounce) Package Vanilla Chips|
|1 cup||Chopped Hazelnuts|
1In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee.
2In 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.
3Bring to a full boil, stirring constantly, for 5 minutes.
4Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly.
5Stir in the vanilla, then the hazelnuts until mixed well.
6Pour into a greased 8-inch square pan and spread evenly.
7Chill until set and cut into 1-inch squares.