Irish Coffee Cream Fudge Here is a great fudge for St. Paddy\'s Day  Prep:15m Cook:15m Servings:2 Ingredients:- 3/4 cup butter
- 3 cups sugar
- 1/2 - 3/4 cup evaporated milk
- 1/3 cup Baileys Irish Cream
- 1 Tbsp. instant coffee
- 1 jar marshmallow creme (7 oz)
- 1 package vanilla chips, 12 oz. (I like to use butterscotch)
- 1 tsp. vanilla
- 1 cup chopped hazelnuts (filberts) or walnuts or pecans
- In a microwave safe large cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee.
- In a large saucepan or Dutch oven, on medium heat, melt the butter, add sugar, evaporated milk, Irish Cream and coffee mixture, marshmallow creme and blend 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 and hazelnuts until mixed well.
- Pour into a greased 8-inch square pan and spread evenly.
- Chill until set and cut into 1-inch squares.
- Makes 2 lbs.
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