Irish Cream Coffee Fudge

• 3/4 cup butter
• 3 cups sugar
• 1/3 cup evaporated milk
• 1/3 cup irish cream
• 1 tablespoon instant coffee
• 1 (7 ounce) jar marshmallow creme
• 1 (12 ounce) package vanilla chips
• 1 teaspoon vanilla
• 1 cup chopped hazelnuts

1. In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee.
2. 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.
3. Bring to a full boil, stirring constantly, for 5 minutes.
4. Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly.
5. Stir in the vanilla, then the hazelnuts until mixed well.
6. Pour into a greased 8-inch square pan and spread evenly.
7. Chill until just set but still easy to cut, cut into 1-inch squares.

butter, sugar, milk, irish cream, coffee, marshmallow creme, vanilla chips, vanilla, hazelnuts

Taken from www.food.com/recipe/irish-cream-coffee-fudge-363497 (may not work)