Cappuccino Fudge Recipe

Line 9" square or 9 x 13" pan with foil so that foil extends over sides of pan; butter foil.

In small bowl, combine boiling water, instant coffee and cinnamon; set aside. In large saucepan, combine sugar, butter and evaporated milk.

Bring to a boil over medium-high heat, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow cream, chocolate chips, coffee-cinnamon mixture and vanilla; blend until smooth.

Pour into foil-lined, buttered pan. Cool to room temperature. Score fudge into squares. Garnish as desired. Refrigerate until firm.

Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut through scored lines. Store in refrigerator.