Orange creamsicle fudge
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Orange and white swirled fudge with the flavor of a creamsicle, made with white chocolate chips and marshmallow creme. Cut into squares and keep chilled.
Ingredients
- 3 cups sugar
- ¾ cup butter
- ⅔ cup heavy cream
- 7 ounces marshmallow creme
- 11 ounces white chocolate chips
- 3 teaspoon orange extract
- 10 drops orange food coloring
Equipment
- saucepan
- candy thermometer
- 9×13-inch pan
Directions
- Grease a 9 x 13 inch glass pan.
- In a saucepan over medium heat, stir together the sugar, butter, and cream. Keep stirring until it reaches soft-ball stage, about 235°F, then boil for about 3 more minutes, still stirring.
- Take off the heat and stir in the marshmallow creme and white chocolate chips until melted and smooth.
- Scoop 1 cup of the mixture into a separate bowl and set aside.
- Stir the orange extract and food coloring into the mixture left in the saucepan and pour it into the pan.
- Drizzle the white mixture you set aside over the orange fudge and swirl with a knife.
- Refrigerate for about 2 hours, until set. Cut into squares.
Notes
Store airtight in the refrigerator up to 2 weeks. Use heavy cream (not milk or substitutes). Grease well or line with parchment or wax paper. Sets best cold. Candy thermometer: soft-ball stage, about 235°F.
Nutrition
Serving: 41g | Calories: 183kcal | Carbohydrates: 27g | Protein: 0.8g | Fat: 8.5g | Saturated Fat: 5.3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 45mg | Potassium: 32mg | Fiber: 0g | Sugar: 26g | Vitamin A: 191IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0mg
Nutrition is an estimate per serving from USDA FoodData Central, for 35 pieces; marshmallow creme counted as marshmallows. Brands and portions vary, so use it only as an approximation.