2 1/2 c Sugar
3/4 c Sour cream
1/2 c Butter
1 tb Instant coffee granules;
- dissolved in:
2 tb Water; hot
12 oz Pkg white chocolate chips
7 oz Jar marshmallow creme
1 tb Orange zest; grated
Orange peel strips
- (optional)
Line 13x9" pan with foil, leaving 1" overhang on sides. Lightly butter
foil.
Lightly butter large microwavable bowl. Combine sugar, sour cream,
1/2 cup butter, and coffee mixture in prepared bowl. Microwave on
HIGH for 5 to 6 minutes or until boiling, stirring after 2-1/2 and 5
minutes.
Microwave on HIGH 5 to 6 minutes more until 240 F registers on candy
thermometer (soft-ball stage), stirring after 3 minutes. Do not
microwave thermometer.
Add chips, marshmallow creme, and orange zest; 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.
Let stand until firm. Lift fudge out of pan using foil. Place on
cutting board; remove foil. Cut along score lines into squares.
Garnish with orange peel strips. Store in airtight container at room
temperature.
