Christmas Berry Mocha Fudge

1/2 cup butter
1 (12-ounce) can of evaporated milk
3-1/2 cups granulated sugar
1 heaping tablespoon instant coffee
10 ounces Hershey's Raspberry chocolate chips
2 ounces (2 squares) bittersweet chocolate
7 ounces marshmallow cream
1 teaspoon 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 creme and stir until blended. Stir in the vanilla. Pour into a lightly greased 9" X 13" baking pan. Cut into 1-inch squares when cooled.


Servings: 117

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