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Cappuccino fudge

Course Snack
Cuisine American
Keyword candy thermometer fudge, cappuccino fudge, homemade fudge squares, orange coffee fudge, white chocolate fudge
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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

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.