Raspberry Mocha Fudge

1/4 pound butter
1 (12 ounce) can evaporated milk
3 1/2 cups granulated sugar
1 heaping tablespoon instant coffee granules
10 ounces Hershey's raspberry chocolate chips
2 ounces bittersweet chocolate
7 ounces Marshmallow Crème
1 teaspoon 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 F.

Remove from heat and add raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the Marshmallow Crème and stir until blended. Stir in vanilla extract. Pour into a lightly greased 13 x 9-inch pan. Cut in bite-size squares when cooled.

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