Orange Cappuccino Fudge

Roz Blair


I created this recipe from another candy recipe that didn't turn out quite like I wanted it to. As it turns out...this fudge creation turned out a LOT better than the original candy recipe I was attempting.

pinch tips: Parchment Paper Vs Wax Paper



2 lbs.


15 Min


20 Min


1 1/2 tsp
instant coffee granules
1 Tbsp
heavy whipping cream
2 oz
semi-sweet baking chocolate (1 oz. squares)
1/4 c
butter, softened (1 1/2 tsp. extra needed for buttering pan)
2 c
granulated sugar
1/2 c
sour cream
12 oz
white baking chocolate (baker's 1 oz. squares)
1 jar(s)
marshmallow cream (7 oz.)
1 1/2 tsp
orange zest (from an orange...not the dried peel)
1/2 tsp
orange extract

Directions Step-By-Step

Line a 9" square pan with non-stick foil with edges hanging over sides. Grease with 1 1/2 teaspoons butter. Set aside.

In a small saucepan over low heat combine whipping cream, coffee granules 2 oz. semisweet chocolate squares. Stir gently until chocolate is melted. Remove from heat and set aside until cool.

In a large heavy saucepan combine remaining butter (1/4 cup) with sour cream and sugar. Cook and stir over medium heat until sugar is completely dissolved. Bring mixture to a rapid boil and cook until candy thermometer reaches 234^ (soft ball stage), approximately 5 minutes.

Remove from heat; stir in white chocolate squares and marshmallow cream (open jar and place in microwave for 10-15 seconds makes for much easier removal) until completely melted.

Stir in orange zest and extract. Pour into prepared pan.

Drop dollops of the coffee/chocolate mixture over orange mixture in pan. Swirl with a butter knife to blend coffee/chocolate mixture throughout fudge.

Chill until firm. Remove foil (using extended handles) and cut into 1" squares.

Yield: 2 lbs.

About this Recipe

Course/Dish: Candies
Hashtags: #orange, #fudge