Creamy Cappuccino Orange Fudge

1. 1

   Line 13x9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.

2. 2

   Dissolve coffee granules in hot water.

3. 3

   Lightly butter large microwavable bowl. Combine sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at HIGH 5 to 6 minutes or until boiling, stirring after 2-1/2 and 5 minutes.

4. 4

   After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches soft-ball stage (234u00b0F) on instant-read or candy thermometer, stirring after 3 minutes. (Do not microwave mixture with thermometer.)

5. 5

   Add vanilla chips, marshmallow creme and grated orange peel; stir until smooth. Pour into prepared pan; smooth evenly into corners. Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.

6. 6

   Let stand until firm. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.