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Bailey’s Irish Coffee Cream Fudge

Cook time: 10 Min Prep time: 15 Min
3/4 c margarine or butter
3 c sugar
1/2 – 3/4 c evaporated milk
1/3 c bailey’s irish cream
1 Tbsp instant coffee crystals
7 oz jar marshmallow cream
1 pkg vanilla morsels or butterscotch chips
1 tsp vanilla extract
1. In a small bowl combine Bailey’s and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved
2. In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey’s coffee mixture; stir well. Boil for 5 mins.
3. Remove from heat and stir in chips and vanilla extract. Stir for approx. 3-4 mins. until smooth. Pour into a foil lined 8×8″ pan. Chill to set.
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