1. Prepare a 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set a small bowl aside as well.
2. In a small bowl or cup, combine the instant coffee and the hot water, and stir until the coffee dissolves. Set aside.
3. Place the butter, sugar, heavy cream, and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar dissolves and the butter melts.
4. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, insert a candy thermometer. Cook the fudge, stirring constantly until the thermometer reads 240 F (115 C).
5. Once at 240 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream.
6. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips. Add the vanilla and stir it in.
7. Next, scoop about 1 1/2 cups of fudge into the small bowl. You don't need to measure, just separate out approximately a quarter of the fudge.
8. Add the reconstituted coffee to the remaining fudge in the pot, and stir until it is well-blended. Scrape the coffee fudge into the prepared pan.
9. Working quickly, scoop spoonfuls of the white fudge and drop them on top of the coffee fudge in a random pattern, spreading them out evenly over the top.
10. Once all of the white fudge is dotted on top, swirl a knife through the top of the fudge, creating a beautiful pattern of white and brown swirls. Don't stir too much and muddy the colors, you want to end up with very distinct white and brown swirls.
11. Let the cappuccino fudge cool and set completely, either in the refrigerator for 2-3 hours or overnight at room temperature. Once set, lift it from the pan using the foil as handles and cut it into small squares using a large sharp knife.
Store Cappuccino Fudge in an airtight container in the refrigerator for up to two weeks, and let it come to room temperature before serving.
By Elizabeth Labau www.thespruce.com