Cappuccino Fudge

• 1 (7 ounce) jar marshmallow cream
• 1/2 cup sugar
• 2/3 cup whipping cream or 2/3 cup heavy cream
• 1/4 cup whipped margarine
• 1 teaspoon instant coffee (or grain beverage powder)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 (12 ounce) bag semi-sweet chocolate chips
• 1 cup toasted chopped hazelnuts or 1 cup walnuts

1. Line 8" square baking dish with aluminum foil; set aside.
2. In a 2 qt saucepan, combine marshmallow cream, sugar, cream, margarine, coffee powder, cinnamon and salt.
3. Bring to a boil over medium heat, stirring constantly.
4. Continue to boil 5 minutes, stirring constantly.
5. Remove from heat.
6. Stir in chocolate chips until smooth.
7. Stir in nuts.
8. Pour into prepared pan.
9. Cover and refrigerate at least 4 hours or overnight.
10. Using foil, lift fudge onto cutting board.
11. To serve, cut into 36 squares.

marshmallow cream, sugar, whipping cream, margarine, coffee, ground cinnamon, salt, semisweet chocolate chips, hazelnuts

Taken from www.food.com/recipe/cappuccino-fudge-47031 (may not work)