Kahlua Cream Fudge
Yield: About 2-3/4 lbs.

1 1/3 cups granulated sugar
1 (7 oz.) jar marshmallow cream
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 tsp. salt
2 cups semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 tsp. vanilla

Line an 8-inch square baking pan with tin foil.
In 2-quart saucepan, combine the sugar, marshmallow cream, milk, butter, Kahlua and salt. Bring to a hard boil, stirring constantly for a full 5 minutes. Remove from heat and add all the chocolate. Stir until melted. Add the nuts and vanilla. Turn into the prepared pan. Refrigerate until firm. To serve, cut in squares.