Coffee Shop Fudge From Quick Cooking This recipe is one that my son, Jackson, and I worked on together. After several efforts, we decided this version was a winner. It is smooth, creamy and has an irresistible crunch from pecans. The coffee and cinnamon blend nicely to provide subtle flavor. -Beth Osborne Skinner, Bristol, Tennessee INGREDIENTS 1 cup chopped pecans 3 cups (18 ounces) semisweet chocolate chips 1 can (14 ounces) sweetened condensed milk 2 tablespoons strong brewed coffee, room temperature 1 teaspoon ground cinnamon 1/8 teaspoon salt 1 teaspoon vanilla extract Dwight D. Eisenhower