Directions: |
Directions:Line an 8 or 9-inch square baking pan with foil. Spray the foil with nonstick cooking spray.
In a small bowl or cup combine the instant coffee (or espresso) and hot water. Stir until coffee dissolves and set aside.
Place butter, sugar, heavy cream and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until sugar dissolves and butter melts. Continue cooking and stirring frequently until it comes to a boil. Once boiling, add candy thermometer until it reads 240º.
Once 240º, remove the pan from heat and add the white chocolate chips and marshmallow cream. Stir vigorously until melted. If necessary, return to heat for brief periods to melt chips. Add the vanilla extract and stir in.
Scoop out about 1 ½ cups of fudge into a small bowl. No need to measure precisely === just about ¼ of prepared fudge. This will be the white part to swirl on top.
Add the reconstituted coffee to the remaining fudge in pot and stir until well blended. Pour this into the prepared pan.
Working quickly scoop spoonfuls of the white fudge and drop them on top of the coffee fudge in a random pattern. Once the white fudge is dotted on top, swirl a knife through the top of fudge creating a pretty pattern of brown and white swirls.
Let fudge cool and set completely.... either 2-3 hours in refrigerator or overnight at room temperature. Once set, use the foil to lift from pan. Cut fudge into small squares and enjoy.
Store in airtight container in refrigerator for up to 2 weeks. Let it come to room temperature before serving. |
This recipe for Fudge - Cappuccino is from