 |
Prep Time: 240 Minutes Cook Time: 15 Minutes |
Ready In: 255 Minutes Servings: 6 |
|
Yummy! (source: Homebasics Magazine) Prep time includes chill time. 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 |
Directions:
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.
|
|