Ingredients
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1/2 cup sugar
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2/3 cup whipping cream or 2/3 cup heavy cream
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1/4 cup whipped margarine
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1 teaspoon instant coffee (or grain beverage powder)
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1/4 teaspoon ground cinnamon
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1/4 teaspoon salt
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1 (12 ounce) bag semi-sweet chocolate chips
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1 cup toasted chopped hazelnuts or 1 cup walnuts
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1 (7 ounce) jar marshmallow cream
Instructions
- Line 8" square baking dish with aluminum foil; set aside.
- In a 2 qt saucepan, combine marshmallow cream, sugar, cream, margarine, coffee powder, cinnamon and salt.
- Bring to a boil over medium heat, stirring constantly.
- Continue to boil 5 minutes, stirring constantly.
- Remove from heat.
- Stir in chocolate chips until smooth.
- Stir in nuts.
- Pour into prepared pan.
- Cover and refrigerate at least 4 hours or overnight.
- Using foil, lift fudge onto cutting board.
- To serve, cut into 36 squares.