The holiday baking season is upon us, one of my favorite times of year! This past weekend I spent many, many hours making various baked good to fill holiday tins for friends and loved ones. I only did 8 tins this weekend because I just couldn’t do any more, but I think they turned out well. It was a little tricky because half of them were being shipped so I had to think about goodies that keep well and aren’t fragile, and other tins had some food allergies to take into consideration. Luckily my crazy organizational skills came in handy and I came up with a good variety of things for each tin. I will post all the different goodies on here throughout the week.

Tonight I’m starting with this amazing recipe for cappuccino fudge. My dad is an elementary school principal, so around the holidays our countertops are barely visible underneath all the goodie bags he brings home. Many of the items I could take or leave, but I would always look eagerly for the tins from his secretary – hers have some of the best stuff in them! Her fudge is my absolute favorite…I would always try to eat it before others got the chance :) She was kind enough to share it with me. This is a simple fudge and it turns out perfect every time. Thanks, Sidney for the awesome recipe!!

  • Yield about 64 1-inch squares


  • 1 (7 oz.) jar marshmallow cream
  • ½ cup sugar
  • 2/3 cup heavy cream
  • 4 tbsp. unsalted butter
  • 1 tsp. instant coffee or espresso powder
  • ¼ tsp. ground cinnamon
  • ¼ tsp. salt
  • 1 (12 oz.) bag semi-sweet chocolate chips


  • 01

    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.

  • 02

    Pour into prepared pan. Cover and refrigerate at least 4 hours. Place on cutting board and cut into 36 squares.