ORANGE CAPPUCCINO FUDGE

Orange Cappuccino Fudge image

Provided by Roz Blair

Categories Candies

Time 35m

Number Of Ingredients 10

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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

Steps:

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.