Irish Cream Coffee Fudge

1. 1

   In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee.

2. 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. 3

   Bring to a full boil, stirring constantly, for 5 minutes.

4. 4

   Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly.

5. 5

   Stir in the vanilla, then the hazelnuts until mixed well.

6. 6

   Pour into a greased 8-inch square pan and spread evenly.

7. 7

   Chill until just set but still easy to cut, cut into 1-inch squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.