Bailey's & Butterscotch Fudge

3/4 cup butter
3 cups sugar
3/4 cup evaporated milk
1/3 cup Bailey's Irish Cream (any flavor, I used Coffee)
1 tablespoon instant coffee crystals or instant espresso
1 7oz. jar marshmallow fluff
1 bag butterscotch chips
1 teaspoon vanilla extract
In a small bowl combine the Bailey's and coffee/espresso granules. Microwave for about 30 seconds or until melted and dissolved.
In a medium saucepan over medium heat melt together the butter, evaporated milk, sugar, and marshmallow cream.
Slowly add the Bailey's mixture and whisk constantly for about 5 minutes until the mixture thickens. The whisking helps melt the sugar so when you bite into the fudge later it won't have a grainy texture.
Remove from heat and add the butterscotch chips and vanilla. Stir for about 3 minutes or until all the chips have melted and the mixture is smooth. 
Pour into a foil lined 8 x 8 pan and chill until set.  Lift fudge from the pan using the foil, peel back and cut into squares.

recipe courtesy of Just a Pinch