Cappuccino Fudge

1 T. boiling water
1 T. instant coffee granules
1 tsp. cinnamon
2 1/2 c. sugar
1/2 c. butter
5 oz can ( 2/3 c ) evaporated milk
7 oz jar marshmallow cream
12 oz. pkg semi-sweet chocolate chips
1 tsp. vanilla

Line 9 inch square pan with foil so that foil extends over sides of pan. Butter the foil.
In small bowl, combine the boiling water, instant coffee, and cinnamon. Set aside.
In large saucepan, combine sugar, butter, evaporated milk.  Bring to boil over medium-high heat, stirring constantly.  Continue boiling 5 minutes over me. heat, stirring constantly. Remove from heat. Add marshmallow cream, chocolate chips, coffee-cinnamon mixture, and vanilla. Blend until smooth.  Pour into foil-lined pan. Cool to room temperature. Score fudge into 36 or 48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil.  Remove foil from fudge. Using large knife, cute through the scored lines. Store in refrigerator.
3 pounds.