Orange Cream Fudge
1 13" x 9" pan
3 cups granulated sugar
2/3 cup heavy cream
3/4 cup butter
1 (7 ounce) jar marshmallow creme
1 (11 ounce) package white chocolate chips
3 teaspoons orange extract
12 drops yellow food coloring
9 drops red food coloring
Line a 13" x 9" baking pan with aluminum foil, extending foil at least 2" over ends of pan. Set aside.
In a medium saucepan over medium heat, combine sugar, cream and butter. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly, and cook to the soft ball stage or 234°F to 240°F on a candy thermometer. Remove from heat and stir in marshmallow creme and white chocolate chips. Mix well until the chocolate chips melt. Reserve 1 cup of mixture and set aside.
To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
Chill for 2 hours or until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
Store covered in the refrigerator.
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