This candy’s flavor is inspired by a favorite childhood treat – creamy orange ice pops! The cooked candy is divided and flavored, then swirled together to create a confection that looks as good as it tastes.

Creamy Orange Marbled Fudge

 

Creamy Orange Marbled Fudge

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 2 1/2 pounds

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3/4 cup heavy cream
  • 3 cups granulated sugar
  • 1 10-ounce package vanilla baking chips
  • 1 7-ounce jar marshmallow crème
  • 1 tablespoon pure orange extract
  • 1/4 teaspoon orange gel food color

Directions

  1. Grease an 8x8-inch pan and line it with parchment paper that overhangs all four sides of the pan.
  2. Combine sugar, cream and butter in a saucepan. Cook over medium heat until sugar is dissolved. Increase heat to medium-high and bring to a boil. Once mixture boils, set a timer for 4 minutes. Cook without stirring. When the timer sounds, remove the pan from heat. Quickly add in baking chips and marshmallow cream. Stir until smooth.
  3. Remove 1 cup of the mixture to a small bowl. Add orange extract and food color to the candy remaining in the saucepan. Pour the orange candy into the prepared pan. Pour the reserved white candy on top of the orange candy. Swirl the two together using a butter knife or skewer.
  4. Let the candy stand until firm, about 2 hours. You may refrigerate the pan to speed setting. When the candy is firm, pull the block of fudge from the pan using the four overhanging sides of parchment. Cut the candy into 1-inch pieces.

You Might Also Like

An Unexpected Startup

gbwb-dg-samp1 Get a behind-the-scenes peek at how Abigail Copenhaver and her husband started their own dairy business. gbwb-dg-learnmore

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.

COMMENTS

Leave a Reply

Your email address will not be published. Required fields are marked *