Bailey's Irish and Marshmallow Cream Fudge

• butter↗1⁄2 cup

  Whole Foods 365 brand

• granulated sugar↗2 cups

  C&H brand

• heavy whipping cream↗1⁄2 cup

  Whole Foods 365 brand

• liqueur↗1⁄3 cup
• instant coffee granules↗2 teaspoons

  Starbucks VIA French Roast brand

• salt↗1 teaspoon

  Morton's brand

• semi-sweet chocolate chips↗2 cups

  or 2 cups chocolate pieces, Hershey's brand

• marshmallow cream7 1⁄2 ounces

  Kraft brand

• vanilla extract↗1 teaspoon

  McCormick brand

Step-by-step instructions

1. 1

   Line an 8X8 dish with foil. Add the chocolate to a large mixing bowl; set aside.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.