Ingredients
- 1 jar (7 oz.) marshmallow creme - 1/2 cup sugar - 2/3 cup heavy or whipping cream - 1/4 cup I Can't Believe It's Not Butter!® Spread - 1 tsp. instant coffee powder - 1/4 tsp. ground cinnamon - 1/4 tsp. salt - 1 package (12 oz.) semi-sweet chocolate chips - 1 cup toasted chopped hazelnuts or walnuts |
Instructions
Line 8-inch square baking pan with aluminum foil; set aside.
Combine marshmallow creme, sugar, cream, I Can't Believe It's Not Butter!® Spread, coffee powder, cinnamon and salt in 2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Continue to boil 5 minutes, stirring constantly. Remove from heat. Stir in chocolate until smooth. Stir in hazelnuts. Pour into prepared pan. Cover and refrigerate at least 4 hours or overnight.
Lift fudge onto cutting board using foil. To serve, cut into 36 squares.