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1
Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan.
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2
Butter the foil; set pan aside.
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3
Butter sides of a heavy 3-quart saucepan (I wipe the sides with the butter wrapper).
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4
In the saucepan, combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup and cinnamon.
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5
Cook and stir over medium-high heat until mixture boils.
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6
Clip a candy thermometer to side of pan.
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7
Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring occasionally (don't over do it or it will become grainy), until thermometer registers 234 degrees F, soft-ball stage (25 - 35 minutes).
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8
Adjust heat as necessary to maintain a steady boil, but don't try to rush it.
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9
Remove pan from heat.
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10
Add butter and vanilla.
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11
Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in nuts.
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12
Continue beating until fudge just starts to lose its gloss (about 10 minutes total).
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13
Immediately spread fudge evenly in the prepared pan.
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14
Score into 1-1/2-inch squares while warm.
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15
When fudge is firm, use the excess foil to lift it out of pan.
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16
Cut fudge into squares.
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17
If desired, drizzle pieces with melted chocolate and top with coffee beans.
