Raspberry Coffee Fudge
1/4 lb. butter
12 oz. can of evaporated milk
3 1/2 C. sugar
1 heaping T. instant coffee
10 oz. Hershey's Raspberry chocolate chips
2 oz. bittersweet chocolate
7 oz. marshmallow cream
1 t. vanilla
In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee.
Bring to a rolling boil, stirring constantly until the
temperature reaches 235° F.
Remove from heat and and raspberry chocolate chips and the
bittersweet chocolate. Stir the mixture until all ingredients are melted.
Add the marshmallow crème and stir until blended. Stir in the
vanilla.
Pour into a lightly greased 9 x 13 inch pan.
Cut in bite sized squared when cooled.
