1 tablespoon boiling water
1 tablespoon instant coffee granules
1 teaspoon ground cinnamon
2 1/2 cups sugar
1/2 cup butter or margarine
5 ounces of evaporated milk
1 jar (7 oz size) marshmallow creme
12 ounces semisweet chocolate chips
1 teaspoon vanilla extract
Line a 9" square or 9" x 13" pan with foil so that foil extends over the sides of the pan. Butter foil.
Combine the boiling water, coffee granules, and ground cinnamon in a bowl and mix so the coffee starts to dissolve. Set aside to cool.
Place a large saucepan over medium-high heat. Add the sugar, butter, and evaporated milk. Bring to a boil while stirring constantly. Reduce the heat to medium and boil for 5 minutes while stirring.
Remove the pan from the heat and add the marshmallow creme, chocolate chips, vanilla extract, and cooled coffee mixture. Beat until the mixture is smooth and all ingredients are incorporated.
Pour the fudge into the prepared pan and let cool to room temperature.
Score the fudge in 1-inch squares using a knife. Place in refrigerator until set.
To serve, lift the foil by the sides to remove the fudge from the pan. Peel the foil off the fudge. Cut through the scored lines with a knife.
Store the fudge in the fridge for the best results.
Recipe courtesy of CDKitchen.