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1
Line a 13 x 9-inch pan with foil, leaving a 1-inch overhang on two of the sides (short sides the pan).
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2
Lightly butter the foil.
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3
This will help you to get the fudge out later on--keeps the pan clean too.
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4
Set aside.
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5
Lightly butter a large microwave-safe bowl.
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6
Place the sugar, sour cream, butter and coffee/water mixture into the bowl.
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7
Microwave on high 5-6 minutes or until the mixture boils.
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8
Stir after 2-1/2 and 5 minutes.
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9
After sugar mixture comes to a full rolling boil, microwave on high 5-6 minutes longer (stir after 3 minutes), or until the mixture reaches soft-ball stage (234F) on a candy thermometer.
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10
Do not leave the thermometer in the bowl while the microwave is on!
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11
Take the bowl out to check it.
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12
Keep microwaving until the thermometer reads 234.
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13
Remove the bowl from the microwave; add the vanilla chips,marshmallow creme and orange peel; stir until smooth.
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14
Pour into foil-lined pan.
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15
Smooth evenly into the corners with a narrow metal spatula or a knife.
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16
Let the fudge sit for about 2 minutes,then score (mark) into 70 squares.
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17
Let candy sit until firm.
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18
Remove from the pan by lifting on the foil.
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19
Place the foil onto a cutting board; cut along score lines into squares.
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20
Remove the candy from the foil.
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21
Garnish with orange peel strips if desired.
