orange cappuccino fudge

Name: Orange Cappuccino Fudge
Prep time: 15 min
Cook time: 20 min
Yield: 2
Ingredients: 1 1/2 teaspoon(s) instant coffee granules; 1 tablespoon(s) heavy whipping cream; 2 ounce(s) semi-sweet baking chocolate (1 oz. squares); 1/4 cup(s) butter, softened (1 1/2 tsp. extra needed for buttering pan); 2 cup(s) granulated sugar; 1/2 cup(s) sour cream; 12 ounce(s) white baking chocolate (baker's 1 oz. squares); 1 jar(s) marshmallow cream (7 oz.); 1 1/2 teaspoon(s) orange zest (from an orange...not the dried peel); 1/2 teaspoon(s) orange extract

(1 RATING)

69 Pinches 1 Photo

Roz Blair

Powder Springs, GA

Updated on Jan 27, 2013

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.

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prep time 15 Min

cook time 20 Min

method ---

yield 2 lbs.

Ingredients

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

How To Make orange cappuccino fudge

Step 1

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.
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