Ingredients for Creamy Cappuccino Orange Fudge
- 2 cups granulated sugar
- 1/2 cup sour cream
- 1/2 cup (1 stick) unsalted butter
- Instant Coffee Granules
- 2 tablespoons hot water
- White Chocolate Chips
- 1/4 cup marshmallow creme
- Orange Zest
- Orange Strip
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How to Make Creamy Cappuccino Orange Fudge
- Line a 13x9 inch baking pan with foil, leaving a 1-inch overhang on all sides. Lightly butter the foil.
- In a small bowl, dissolve 2 teaspoons of instant coffee granules in 2 tablespoons of hot water. Set aside.
- Lightly butter a large, microwave-safe bowl.
- In the prepared bowl, combine 2 cups granulated sugar, 1/2 cup sour cream, 1/2 cup (1 stick) unsalted butter, and the coffee mixture.
- Microwave on high for 5-6 minutes, or until boiling, stirring after 2 1/2 and 5 minutes.
- Once boiling, continue microwaving on high for another 5-6 minutes, or until the mixture reaches the soft-ball stage (235-240°F) on an instant-read thermometer. Stir every 3 minutes to prevent burning.
- Remove from microwave and stir in 1/2 cup semi-sweet chocolate chips, 1/4 cup marshmallow creme, and 1 tablespoon finely grated orange zest.
- Stir until completely smooth and well combined.
- Pour the fudge mixture into the prepared pan and spread evenly into the corners.
- Using a sharp knife, score the fudge into 70 squares (7 lengthwise and 10 crosswise) while it's still warm. This helps it break cleanly once set.
- Let the fudge stand at room temperature until completely firm (at least 2 hours).
- Lift the fudge out of the pan using the foil overhang as handles. Place on a cutting board and cut along the scored lines.
- Remove the foil. Garnish with orange zest or cocoa powder, if desired.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
45g
Fat
10g
Carbs
4g
