Irish Cream Coffee Fudge

Recipe by Annacia
READY IN: 10mins
YIELD: 3 pounds




  • 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.