My first batch of Cappuccino fudge turned out perfect! With the second batch I doubled it and while it tasted great it was too soft. So my recommendation is to never double batches. When you make it in single batches it comes out sturdy and it is easy to cut in to squares! This is the first time I have made fudge with marshmallow fluff. I freeze my fudge so it lasts a lot longer. The cappuccino and cinnamon give the fudge a unique taste and smell. As I type this I am eating a small square. You only need one square because it is so rich.
1 (7 oz.) jar marshmallow cream
½ c. sugar
2/3 c. heavy whipping cream
¼ c. margarine/butter
1 t. instant coffee powder
¼ t. cinnamon
¼ t. salt
1 (12 oz.) bag semi-sweet chocolate chips
Line an 8” square baking pan with aluminum foil; set aside. In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, coffee powder, cinnamon and salt. 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. Pour into prepared pan. Cover and refrigerate at least 4 hours. Place on cutting board and cut into 36 squares.