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Better Homes & Gardens / Our Best Recipes of the Season – Gesine Bullock-Prado’s 10 Best Holiday Sweets

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  • 3 cups sugar
  • 1 envelope unflavored gelatin
  • 1 cup whipping cream
  • Pinch of salt
  • 1 cup unsalted butter
  • 12 oz good-quality white chocolate, chopped
  • 7 oz jar marshmallow crème
  • 1 tsp orange extract
  • 1/2 tsp vanilla bean paste
  • Pinch of nutmeg
  • Cinnamon candies



Step 1

Line a 13x9 inch baking pan with parchment paper; set aside.

In a large saucepan stir together sugar and gelatin. Stir in whipping cream and salt. Add butter. Cook and stir over medium heat until sugar is dissolved and mixture begins to simmer. Remove from heat. Add the white chocolate, marshmallow crème, orange extract, vanilla bean paste, and nutmeg.

Cover loosely and chill overnight. When fudge is firm, use parchment to lift it out pan. Cut into diamond-shape pieces. Top with cinnamon candies. Store, tightly covered, in the refrigerator up to 3 weeks.

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