Brandy Alexander Fudge

• 1 teaspoon plus 3/4 cup butter, divided
• 3 cups sugar
• 1 can (5 ounces) evaporated milk
• 1 jar (7 ounces) marshmallow creme
• 1 cup (6 ounces) semisweet chocolate chips
• 2 tablespoons brandy
• 1 cup white baking chips
• 2 tablespoons creme de cacao or Kahlua (coffee liqueur)

1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat, stirring constantly; cook and stir for 4 minutes. Remove from the heat and set aside.
2. Divide marshmallow creme between two small heat-resistant bowls. Pour half of the sugar mixture into each bowl. To one bowl, stir in semisweet chips until melted; stir in brandy. Into the remaining bowl, stir in white chips until melted; stir in creme de cacao.
3. Spread chocolate mixture into prepared pan. Top with white mixture; cut through with a knife to swirl. Cool to room temperature. Chill until set completely.
4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

butter, sugar, milk, marshmallow creme, chocolate chips, brandy, white baking chips, creme de cacao

Taken from www.tasteofhome.com/recipes/brandy-alexander-fudge/ (may not work)