MEXICAN FUDGE12 ounces semisweet chocolate chips
8 ounces milk chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 teaspoon salt
1 teaspoon instant coffee
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup chopped nuts
Line a 9-inch square pan with wax paper; set aside.
Melt chocolate chips with milk, salt, instant coffee and cinnamon in a heavy medium saucepan over low heat. Stir until well blended. Remove from heat. Add vanilla and nuts, mixing well.
Pour into prepared pan; refrigerate until firm.
Source:
Corazon Contento: Sonoran Recipes and Stories from the Heart by Madeline Gallego Thorpe and Mary Tate Engels