BAILEY'S IRISH AND MARSHMALLOW CREAM FUDGE

Steps:

• Line an 8X8 dish with foil. Add the chocolate to a large mixing bowl; set aside.
• In a medium sized saucepan over medium heat, add the butter, sugar, cream, Irish cream liqueur, instant coffee granules and salt. Stir until the sugar and butter melt.
• Continue to cook the fudge, stirring frequently, until it comes to a boil. Continually scrape sides of the pan to prevent mixture from sticking to them. Once boiling, insert a candy thermometer and cook until it reads 233 degrees Fahrenheit (114 C) on the thermometer. At this point, remove from heat.
• Once the fudge reaches the desired temperature remove the saucepan from the heat and add to the mixing bowl with the chocolate; add the marshmallow cream. Stir until the chips and marshmallow cream are melted and well blended.
• Add the vanilla and stir well. Pour the fudge into the prepared pan. Allow it to set at room temperature for 2 to 3 hours; place in refrigerator afterwards.