Recipe - Berry Mocha Fudge By Luanne Gritton

One fourth pound Butter; (1 stick)
12 ounce Evaporated milk
3 One half cup Sugar
1 tablespoon Instant coffee
10 ounce Raspberry chocolate chips
2 ounce Bittersweet chocolate
7 ounce Marshmallow cream
1 teaspoon Vanilla

In heavy saucepan melt butter. Add evaporated milk, sugar, and coffee.
Bring to a rolling boil, stirring constantly, until temperature
reaches 235 degrees. Remove from heat and add chips and the
bittersweet chocolate, stirring until melted. Add marshmallow cream,
stir until mixed in. Stir in vanilla. Pour into lightly greased 9 x
13 pan. Cut into squares when cool.

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