Berry Mocha Fudge

1/4 pound butter
12 oz. can of evaporated milk
3 1/2 cups of sugar
1 heaping tablespoon of instant coffee
10 ounces Hershey's Raspberry chocolate chips
2 ounces (2 squares) bittersweet chocolate
7 ounces 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 degrees F.

Remove from heat and and raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted.

Add the marshmallow creme and stir until blended. Stir in the vanilla.

Pour into a lightly greased 9 X 13 inch pan. Cut in bite sized squares when cooled.