Creamy Cappuccino Orange Fudge Recipes

CREAMY ORANGE FUDGE (SALLYE)

Steps:

• 1. Line 13x9 inch pan with foil, leaving 1" overhang on sides Lightly butter foil
• 2. Lightly butter large microwave safe bowl Combine sugar,sour cream, butter and coffee in prepared bowl Microwave at high 5-6 minutes or until boiling Stir after 2-1/2 minutes and 5 minutes
• 3. After sugar mixture comes to a full rolling boil, microwave high 5-6 minutes more until mixture reaches soft ball stage (or candy thermometer registers 234 degrees) CAUTION: DO NOT PUT CANDY THERMOMETER IN MICROWAVE
• 4. Add white chocolate chips, marshmallow cream, orange peel and flavoring Stir until smooth
• 5. 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. Let stand until firm Remove from pan using foil, placing on cutting board Cut along score lines into squares Remove foil Store at room temperature in airtight container with parchment paper between layers
• 7. NOTE: In lieu of steps 2 and 3, you can prepare the following way: Place sugar, cream cheese, butter and coffee in heavy saucepan. Cook on medium heat until candy thermometer registers 234 degrees or 1 teaspoon of mixture forms soft ball in cold water Remove from heat, then follow steps 4 through 6

ORANGE CREAM FUDGE

Steps:

• Grease a 9 x 13 inch pan.
• In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
• To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
• Chill for 2 hours, or until firm, and cut into squares.

CREAMY CAPPUCCINO ORANGE FUDGE

Steps:

• Line 13×9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
• Dissolve coffee granules in hot water.
• 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.
• After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches soft-ball stage (234°F) on instant-read or candy thermometer, stirring after 3 minutes. (Do not microwave mixture with thermometer.)
• 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.
• 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.

ORANGE CAPPUCCINO FUDGE

Steps:

• 1. Line a 9" square pan with non-stick foil with edges hanging over sides. Grease with 1 1/2 teaspoons butter. Set aside. In a small saucepan over low heat combine whipping cream, coffee granules 2 oz. semisweet chocolate squares. Stir gently until chocolate is melted. Remove from heat and set aside until cool. In a large heavy saucepan combine remaining butter (1/4 cup) with sour cream and sugar. Cook and stir over medium heat until sugar is completely dissolved. Bring mixture to a rapid boil and cook until candy thermometer reaches 234^ (soft ball stage), approximately 5 minutes. Remove from heat; stir in white chocolate squares and marshmallow cream (open jar and place in microwave for 10-15 seconds makes for much easier removal) until completely melted. Stir in orange zest and extract. Pour into prepared pan. Drop dollops of the coffee/chocolate mixture over orange mixture in pan. Swirl with a butter knife to blend coffee/chocolate mixture throughout fudge. Chill until firm. Remove foil (using extended handles) and cut into 1" squares. Yield: 2 lbs.