Raspberry Coffee Fudge

1/4 lb. butter
12 ounces evaporated milk (12 oz.)
3 1/2 C. sugar
1 T. instant coffee
10 oz. Hershey's Raspberry chocolate chips
2 oz. bittersweet chocolate
7 oz. Marshmallow Creme
1 tsp. vanilla extract

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.

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 size squares when cooled.