Cappuccino Fudge

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1 (7oz.) jar marshmallow cream
½ cup sugar
2/3 cup heavy cream
4 tbsp. unsalted butter
1 tsp. instant coffee or espresso powder
¼ tsp. ground cinnamon
¼ tsp. salt
1 (12 oz.) bag semi-sweet chocolate chips

DIRECTIONS

  • 01
    Line an 8” square baking pan with aluminum foil; set aside. In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, 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.
  • 02
    Pour into prepared pan. Cover and refrigerate at least 4 hours. Place on cutting board and cut into 36 squares.


    PHOTO and RECIPE Source: Annie's Eats

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