ORANGE CREAMSICLE FUDGE

Photo by Pamela C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • cups granulated sugar

  • 3/4

    cup heavy cream

  • 6

    ounces (1 1/2 sticks) butter

  • 7

    ounces marshmallow cream

  • 12

    ounces white chocolate chips

  • 1

    tablespoon orange extract

  • Orange food coloring

Directions

Prepare a 13 -inch-by-9-inch pan by lining it with foil and spraying with nonstick cooking spray. In a large, heavy saucepan, combine sugar, cream and butter over medium heat. Stir continually until the butter melts and the sugar dissolves. Brush the sides down with a wet pastry brush to get any leftover mixture off of the sides. Bring the mixture to a boil, and once it starts boiling, stir continuously for 4 minutes. Remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips. Stir until the white chocolate has melted and the fudge is completely smooth. Working quickly, pour about a third of the white fudge into a bowl and set aside. To the remaining fudge, quickly add the orange extract and orange food coloring, stirring until it is a smooth, even color. Pour the orange-colored fudge into the prepared pan and spread into an even layer. Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange and white swirls. You can spray your hands with nonstick spray and gently press them into the top to smooth out the swirls, if desired. Allow the fudge to set at room temperature for 2 hours or in the refrigerator for 1 hour. Pull the fudge out of the pan, using the foil as handles. Use a sharp knife to cut the fudge into small squares and serve. Fudge can be stored in an air tight container in the refrigerator for up to a week. Note: If you can't find orange food coloring, try mixing red and yellow until you get the shade you want.

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