2-1/2 cups sugar
3/4 cup sour cream
1/2 cup butter
1 tablespoon instant coffee granules dissolved in 2 tablespoons hot water
1 package (12 ounces) white chocolate chips
1 jar (7 ounces) marshmallow creme
1 tablespoon grated orange peel
Orange peel strips for garnish
1. Line 13×9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
2. Lightly butter large microwavable bowl. Combine sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at HIGH 5 to 6 minutes or until boiling, stirring after 2-1/2 and 5 minutes.
3. After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches soft-ball stage (234°F) on instant-read or candy thermometer, stirring after 3 minutes. (Do not microwave mixture with thermometer.)
4. Add vanilla chips, marshmallow creme and grated orange peel; stir until smooth. Pour into prepared pan; smooth evenly into corners. Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.
5. 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.
