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Wednesday, November 30, 2005

Cappucino Fudge

Makes 3 doz squares

1 jar (7 oz) marshmallow Cream
1/2 cup sugar
2/3 cup whipping or heavy cream
1/4 cup margarine
1 tsp instant coffee powder
1/4 tsp ground cinnamon
1/4 tsp salt
1 12 oz bag semi-sweet chocolate chips
1 cup toasted chopped hazelnuts or walnuts

Line 8" square baking pan with aluminum foil; set aside. In 2 qt saucepan, combine marshmallow cream, sugar, cream, margarine, coffee powder, cinnamon and slat. 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 into prepared pan. Cover and refrigerate at least four hours or overnight. Using foil, lift fudge onto cutting board. To serve, cut into squares.

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