Kahlua Cream Fudge

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.

Makes about 2 3/4 lbs.