- 1 tablespoon [15 mL] instant coffee granules
- 2 tablespoons [30 mL] boiling water
- 2 1/2 cup [500 g] sugar
- 3/4 cup [190 mL] sour cream
- 1/2 cup [115 g] butter
- 12 ounces [340 g] white chocolate chips
- 7 ounces [200 mL] marshmallow cream
- 1 tablespoon [15 mL] grated orange rind
- Butter, for the mold
- Fine orange rind strips, to garnish [optional]
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- Dissolve instant coffee garnules stirring in boiling water; set aside.
- Line bottom and sides of a 13x 9-inch [33 x 23-cm] dish with al foil having foil hanging 1 inch [2.5 cm] all around the outside.
- Lightly butter al foil; set aside.
- Lightly butter a large microwave-oven dish before mixing in together sugar, sour cream butter and dissolved coffee.
- Microwave on 'HIGH' for approximately 5 to 6 minutes, until boiling, stirring after 2 1/2 minutes and then after 5 minutes.
- Leave mixture to boil hard, still on 'HIGH', for approximately 5 to 6 minutes, stirring after 3 minutes, until a candy thermometer registers 234°F [112°C], soft ball in cold water.
- Do not leave the candy thermometer in the mixture while microwavig.
- Add white chocolate chips, marshmallow cream and grated orange rind to the mixture.
- Stir until smooth.
- Evenly spread fudge into prepare mold; smooth top to the corners of the mold.
- Using a sharp knife, lightly race, half deep into fudge, 70 squares on top of still warm fudge tracing 7 lines lengthwise and 10 lines sideways.
- Leave to cool until hardened.
- Using al foil, lift fudge from mold; transfer fudge onto a cutting board.
- Cut along lines into squares then carefully remove al foil underneath fudge squares.
- If desired, garnish fudge squares with fine orange rind strips then transfer fudge squares into an airtight container.
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