Ingredients

• 1 1/3 cups white sugar
• 1 (7 ounce) jar marshmallow cream
• 2/3 cup evaporated milk
• 1/2 cup unsalted butter
• 1/4 cup coffee-flavored liqueur (such as Kahlua®)
• 1/4 teaspoon salt
• 2 1/2 cups semisweet chocolate chips
• 1 1/2 cups milk chocolate chips
• 1 cup chopped pecans
• 1 1/2 teaspoons vanilla extract

Instructions

1. Combine sugar, marshmallow cream, evaporated milk, butter, coffee-flavored liqueur, and salt in a heavy saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; stir in semisweet chocolate chips and milk chocolate chips until melted. Add pecans and vanilla extract.
2. Line an 8-inch square baking dish with aluminum foil, leaving an overhang on 2 opposite sides. Pour in chocolate mixture. Refrigerate fudge until firm, about 2 hours. Lift out of the baking dish; cut into 48 squares.