Hazelnut Mochaccino Fudge

Fudge is a great idea for a yummy homemade Christmas gift. Using sweetened condensed milk, coffee and choocolate means this fudge is a cinch to make

1 cup (250 mL) hazelnuts
1 tbsp (15 mL) instant coffee granules
2 tsp (10 mL) vanilla
10 oz (283 g) bittersweet chocolate, chopped
1 can sweetened condensed milk
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) baking soda
1 pinch salt

• Line 8-inch (2 L) square metal cake pan with parchment paper; set aside.
• Spread hazelnuts on rimmed baking sheet. 
• Bake in 350 degrees F (180 degrees C) oven until fragrant, about 6 minutes. 
• Rub in towel to remove skins. 
• Chop and set aside.
• In small bowl, dissolve coffee granules in vanilla.
• In heatproof bowl over saucepan of hot (not boiling water), melt chocolate, condensed milk, coffee mixture, cinnamon, baking soda and salt, stirring until almost melted but a few small pieces remain.
• Remove from heat. Stir until smooth. 
• Stir in hazelnuts. Spread in prepared pan. 
• Refrigerate until set, about 2 hours.
• Remove fudge from pan. 
• Using knife dipped in hot water, cut into 1-inch (2.5 cm) squares. 
• Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks

Recipe: Canadian Living