Ingredients

1 cup (250 mL) hazelnuts
1 tbsp (15 mL) instant coffee granules
2 tsp (10 mL) vanilla10 oz (283 g) bittersweet chocolate, chopped
1 can sweetened condensed milk
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) baking soda1 pinch salt 

Method

1. Line 8-inch (2 L) square metal cake pan with parchment paper; set aside. 
2. Spread hazelnuts on rimmed baking sheet. Bake in 350°F (180°C) oven until fragrant, about 6 minutes. 
3. Rub in towel to remove skins. 
4. Chop and set aside. In small bowl, dissolve coffee granules in vanilla. 
5. 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. 
6. Remove from heat. Stir until smooth. Stir in hazelnuts. Spread in prepared pan. Refrigerate until set, about 2 hours. Remove fudge from pan. 
7. Using knife dipped in hot water, cut into 1-inch (2.5 cm) squares. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)