Orange Cappuccino Fudge
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- 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
1Line 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.