1: Combine the sugar, marshmallow cream, evaporated milk, canna-butter, coffee-flavored liqueur, and salt in a heavy saucepan over medium heat.
2: Bring to a boil, stirring constantly.
3: Next remove from heat and stir in the semisweet chocolate chips and milk chocolate chips until melted completely.
4: Next add in the pecans and vanilla extract.
5: Line one of your 8-inch square baking dishes with aluminum foil making sure to leave an overhang on the 2 opposite sides.
6: Then go ahead and pour in chocolate mixture and refrigerate the fudge until firm usually about 2 hours.
7: When ready remove from the baking dish and cut it into 48 squares.... and enjoy !