2 1/2-cups sugar 3/4-cup sour cream 1/2-cup butter 1-tbsp instant coffee granules dissolved in 2 tablespoons hot water 1-package (12 ounces) vanilla baking chips (2 cups) 1-jar (7 ounces) marshmallow cream 1-tbsp grated orange peel Orange peel strips for garnish
Line 13x9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
Lightly butter large microwave safe bowl. Place sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at high 5 to 6 minutes until boiling, stirring after 2 1/2 and 5 minutes.
After sugar mixture comes to a full rolling boil, microwave at high 5 minutes more until mixture reaches softball stage (234º) on instant-read or candy thermometer, stirring after 3 minutes. (do not microwave mixture with thermometer)
Add vanilla chips, marshmallow cream and orange peel; stir until smooth. Pour into prepared pan. Smooth evenly into corners with narrow metal spatula.
Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.
Let stand until firm. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature. Makes 70 candies.