Mocha Spice Fudge
1 1/2 cups granulated sugar
2/3 cup evaporated milk
3 tablespoons instant coffee granules
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate morsels
1/2 cup pecans or walnuts, chopped (optional)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Line an 8" x 8" baking pan with aluminum foil, extending foil at least 2" over ends of the pan and set aside.
In a medium heavy-duty saucepan, combine sugar, evaporated milk, coffee granules, butter and salt. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts, vanilla extract and cinnamon. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan.
Refrigerate for 2 hours or until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
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