Cappuccino Fudge

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

Directions

1. Line 8-inch square baking pan with aluminum foil; set aside.
2. 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.
3. Lift fudge onto cutting board using foil. To serve, cut into 36 squares.