From: Linda Magee
Newsgroups: rec.food.recipes

CREAMY ORANGE CAPPUCCINO FUDGE
(Makes 70 pieces - about 2-1/2 lbs)
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2-1/2 cups GRANULATED SUGAR
3/4 cup SOUR CREAM
1/2 cup BUTTER
1 TBS INSTANT COFFEE dissolved in
2 TBS WATER (hot)
1 (12 oz) pkg VANILLA BAKING CHIPS (2 cups)
1 (7 oz) jar MARSHMALLOW CREME
1 TBS ORANGE PEEL, finely grated (orange part only)
Garnish ORANGE PEEL STRIPS (optional)

Line a 13 x 9-inch pan with foil, leaving a 1-inch overhang on two of the sides (short sides of the pan). Lightly butter the foil. This will help you to get the fudge out later on--keeps the pan clean too. OK, so I'm LAZY...sue me! :) Set aside.

Lightly butter a large microwave-safe bowl. Place the sugar, sour cream, butter and coffee/water mixture into the bowl. Microwave on HIGH 5-6 minutes, or until the mixture boils. Stir after 2-1/2 and 5 minutes.

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 an instant-read or candy thermometer. If you don't have a thermometer, yell and I'll tell you how to check it in cold water. DO NOT leave the thermometer in the bowl while the microwave is on! Take the bowl out to check it. Keep microwaving until the thermometer reads 234F.

Remove the bowl from the microwave; add the vanilla chips, marshmallow creme and orange peel; stir until smooth. Pour into foil-lined pan. Smooth evenly into the corners with a narrow metal spatula or a knife.

Let the fudge sit for about 2 minutes, then score (mark) into 70 squares (cut 7 sections lengthwise and 10 sections crosswise) halfway through the fudge with a sharp knife while the fudge is still warm.

Let candy sit until firm.

Remove from the pan by lifting on the foil. Place the foil onto a cutting board; cut along score lines into squares. Remove the candy from the foil. Garnish with orange peel strips, if desired.

Store in an airtight container at room temperature.