1 1/3 c. sugar
2/3 c. evaporated milk
1 (7 oz.) jar marshmallow creme
1/4 c. butter
1/4 c. Kahlua
2 tbsp. instant coffee powder
1 (12 oz.) pkg. semi-sweet chocolate chips
1 c. walnuts, chopped
1 tsp. vanilla extract

1. Line 8 inch square baking pan with foil; set aside.

2. In 2 quart saucepan, combine sugar, milk, marshmallow creme, butter, coffee liqueur and instant coffee. Heat to boiling over medium high heat, stirring constantly. Boil 5 minutes.

3. Remove from heat. Stir in chocolate chips until melted. Stir in nuts and vanilla. Spread fudge in prepared pan. Refrigerate until firm.