Kahlua Swirl Fudge

2  1/2 c. sugar
1/2 c. butter
5 oz. can (1/2 c) evaporated milk
7 oz. jar (2 c) marshmallow creme
3 oz. almond bark or vanilla-flavored candy coating, coarsely chopped
1 T. double-strength coffee  ( 1/2 tsp instant coffee granules in 1 T hot water)
6 oz (1 c) semi-sweet chocolate chips
1/2 c. chopped nuts
2 T. Kahlua coffee-flavored liqueur

Line 9-inch square pan with foil so that foil extends over sides of pan; butter foil.  In large saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly; remove from heat.  Add marshmallow creme, stir until smooth.
Pour 1 cup of marchmallow mixture into small bowl. Add almond bark and strong coffee; stil until smooth, Set aside.
To remaining marshmallow mixture, add chocolate chips;  stir until smooth.  Stir in nuts and liqueur until well blended.  Pour into prepared pan. Using spatula, swirl for a marbled effect. Coor to room temperature.  Score fudge into 36 squares.   Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from fudge and cut into squares with large knife.
Store in refrigerator.