Cappuccino Fudge - cooking recipe

Ingredients

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

Preparation

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.