Raspberry Coffee Fudge

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

Pour into a lightly greased 9 x 13-inch pan.

Cut into bite size squares when cooled.