Total Time
54mins
Prep 10 mins
Cook 44 mins

Ingredients Nutrition

Directions

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

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