Cappuccino fudge
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Creamy white chocolate fudge swirled with a coffee-chocolate mixture and scented with orange. Cut into small squares for gifting or the cookie tray.
Ingredients
- 1 1/2 tsp instant coffee granules
- 1 tbsp heavy whipping cream
- 2 oz semi-sweet baking chocolate
- 1/4 cup softened butter plus 1 1/2 tsp for greasing the pan
- 2 cups granulated sugar
- 1/2 cup sour cream
- 12 oz white baking chocolate
- 1 jar (7 oz) marshmallow cream
- 1 1/2 tsp orange zest (fresh, not dried peel)
- 1/2 tsp orange extract
Equipment
- 9-inch square pan
- saucepan
- candy thermometer
- microwave-safe bowl
Directions
- Line a 9-inch square pan with nonstick foil, letting the edges hang over, and grease it with the 1 1/2 tsp butter.
- Melt the semi-sweet chocolate with the cream and coffee granules over low heat, then let cool.
- In a large saucepan, combine the 1/4 cup butter, sour cream, and sugar. Stir over medium heat until the sugar dissolves, then boil hard until a candy thermometer reads 234°F (about 5 minutes).
- Take off the heat and stir in the white chocolate and marshmallow cream until smooth (warming the jar briefly in the microwave makes this easier).
- Mix in the orange zest and extract, then pour into the pan.
- Spoon dollops of the cooled coffee-chocolate mixture on top and swirl with a butter knife.
- Chill until firm, lift out using the foil, and cut into 1-inch squares.
Notes
Candy thermometer: 234°F.