Have ready a 9x12 inch pan lined with parchment paper.

In a thick bottomed saucepan, over medium heat, put the butter, coffee and almond extract and condensed milk. Stir constantly whilst until the butter is completely incorporated.

Take the pan off the flame. Put the marshmallows in, and stir.

Put the pan back on the flame, and stir constantly until all the marshmallows have melted. You should not have any streaks of white.

Remove the pan from the flame. Add the chips to the pan, slowly, stirring all the while.

Lower the flame and put the pan back on the flame. Stir briskly until all the chocolate is melted and there are no white streaks.

Pour the lot into the prepared pan.

Allow to cool at least two hours.

Using the sides of the parchment paper, remove the candy from the pan. Carefully peel the parchment paper from the sides and bottom, but leave the block on the paper - it's just easier to cut it that way.

Cut into squares and arrange on a nice serving dish.