Ingredients

• 1/4 pound butter 
• 12 ounce can of evaporated milk 
• 3 1/2 cups of sugar 
• 1 heaping tablespoon instant coffee 
• 10 ounce raspberry chocolate chips 
• 2 ounce bittersweet chocolate 
• 7 ounce marshmallow cream 
• 1 teaspoon vanilla 

In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235°F. Remove from heat and add raspberry chocolate chips and chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow cream and stir until blended. Stir in the vanilla. Pour into a lightly greased 9 by 13 inch pan. Cut in bite sized squares when cooled. 

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