Candy Recipes
Creamy Cappuccino Orange Fudge
Yield: 70 candies (about 2 1/2 pounds)
Ingredients
- 2 1/2 cups granulated sugar
- 3/4 cup sour cream
- 1/2 cup butter
- 1 tablespoon instant coffee granules, dissolved in 2 tablespoons hot water
- 1 (12 ounce) package white chocolate chips
- 1 (7 ounce) jar Marshmallow Creme
- 1 tablespoon grated orange peel
- Orange peel strips for garnish
Instructions
- Line a 13 x 9 inch pan with aluminum foil, leaving 1 inch overhang on sides. Lightly butter foil.
- Lightly butter a large microwaveable bowl.
- Combine sugar, sour cream, butter and coffee mixture in prepared bowl.
- Microwave at HIGH 5 to 6 minutes or until boiling, stirring after 2 1/2 and 5 minutes.
- After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches soft-ball stage (234 degrees F) on instant-read or candy thermometer, stirring after 3 minutes. (Do not microwave mixture with thermometer.)
- Add vanilla chips, Marshmallow Creme and grated orange peel; stir until smooth.
- Pour into prepared pan; smooth evenly into corners.
- Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.
- Let stand until firm.
- Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares.
- Remove foil. Garnish, if desired. Store in airtight container at room temperature.