Woo! Another successful fudge endeavor! This is now, count it people, the 2nd fudge recipe recipe I have attempted and conquered. For anyone new around here, I haven't had the best track record for making the stuff.
I made some orange creamsicle cupcakes a few months back and was just missing some of that orange in my life. I pinned this orange creamsicle fudge on Pinterest not even 3 days ago and I have already made it and devoured it. Guys, this stuff is like CRACK. It's like...hillbillie heroine. Well, maybe not quite.
But it IS incredible how much it takes like the actual popsicle. Everytime I bit into a square, visions of swimming pools and ice cream trucks danced in my head.
Orange Creamsicle Fudge
recipe from Twenties Hacker
The How To:
1. Line a 13×9 pan with aluminum foil. Spray the foil with nonstick cooking spray. Set aside, for now.
2. In a large saucepan, combine sugar, heavy cream (or evaporated milk), and butter over medium heat; stir until butter melts and sugar dissolves.
3. Brush the sides with a wet pastry brush.
4. Bring your mixture to a boil. Once it starts boiling, stir continuously for 4 minutes.
5. After your 4 minutes of boiling and stirring, remove from heat and immediately stir in the marshmallow creme and white chocolate chips. Stir, stir, stir until the chocolate has melted and everything is smooth.
(This next part you’ll want to do as quickly as you can, because the fudge will start to set.)
6. Pour 1/3 of the white fudge mixture into a bowl and set aside. To the remainder of the fudge in your saucepan, add the orange extract and a suitable amount of food coloring and stir some more until you’ve got a nice even color.
7. Pour the orange fudge into your lined pan and spread it out into an even layer.
8. Drop spoonfuls of the white fudge onto the orange.
9. Use a knife to swirl around the white fudge to blend the two.
10. Let stand for at least 2 hours (or 1 hour if you put it in the fridge). Serve at room temperature.