Irish Cream Coffee Fudge - cooking recipe

Ingredients

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

Preparation

In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee.
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.
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, then the hazelnuts until mixed well.
Pour into a greased 8-inch square pan and spread evenly.
Chill until just set but still easy to cut, cut into 1-inch squares.