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.


★★★★★ 1 vote

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

How to Make Orange Cappuccino Fudge


  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.

Printable Recipe Card

About Orange Cappuccino Fudge

Course/Dish: Candies
Hashtags: #orange #fudge

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