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This decadent treat doesn't last long at our house. The soft fudge is guaranteed to get smiles because it has the familiar taste of frozen Creamsicles. Bright orange and marshmallow swirls make it a perfect takealong for autumn events and get-togethers. -Diane Wampler Morristown, Tennessee
This recipe is:
Contest Winning
Quick
Diabetic Friendly
Nutritional Facts 1 piece equals 109 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 12 mg sodium, 20 g carbohydrate, 0 fiber, trace protein.
Originally published as Marbled Orange Fudge in Quick Cooking September/October 2001, p29
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Reviewed on Apr. 23, 2013 by KristyMama
First attempt at fudge making and it turned out perfect. I used 2 and 1/4 cups of sugar and did a slow to boil which took forever but was well worth it. I did brush the sides of the pot down with water once it boiled as suggested and boiled until tempt reached 236 as noted by others. I did not stir once the boiling started. I poured hot mixture into another bowl already containing the chips and cream. I am not a big fudge fan but these are fantastic. Most fudge is too sweet and rich for me. These are prefect. Kids love them, already had a neighbor ask for the recipe! Next I will make a key lime fudge, which follows the same idea as these except to add key line juice and rind
Reviewed on Mar. 27, 2013 by grama8
This is so good!!! Tastes like the 50 50 ice cream bars!!!
Reviewed on Jan. 13, 2013 by LibbiPeach
very orange-y. Family loved it.
Reviewed on Nov. 29, 2012 by wildviolet
This is so good and everyone loved it. I have now added it to my candy plate I make every year for Christmas.
Reviewed on Jun. 10, 2012 by FudgeNut
I had to make a minor change so it did not crystallize on me. I reduced the sugar amount to 2 cups (which did not change how sweet it tastes) this makes it much easier to dissolve the sugar and then I also used a pastry brush to wash off the cyrstals around the edge of the pan before it boiled, then I boiled to 235 degrees or about 4 minutes and poured into another bowl so I would not have any crystals near the mixture. If there are any crystals that get into the mixture it will cause a chain reaction and crystallize the whole batch. I learned this in chemistry class years ago and had forgotten about it. Second batch came out so creamy and the best fudge I have ever made. Everyone loves it. I am now going to try this with regular fudge and see if that is why sometimes my fudge comes out grainy and not creamy. Hope that helps you.
Reviewed on Jul. 07, 2011 by ineza
tnks you for answering my question
Reviewed on Mar. 09, 2011 by roamerat98
The first time I made this, it turned out grainy. I went online and read some tips and the second time around it was much creamier. Delicious! Cook it on LOW till it is boiling, then you can turn it up. During this time I used a pastry brush and brushed around the pot with hot water to melt all the crystallized sugar. Do not stir after it is boiling. I used a candy thermometer and boiled it until it was 236-238 degrees. I poured it into the bowl where I already had the white chips and marshmallow creme. I did not scrape the pot or do anything so the sugar could crystallize. I stirred it until it was smooth then finished it off according to directions.
Reviewed on Dec. 12, 2010 by missmarcy21
Made this fudge to add to holiday cookie platters and found it needs a little more orange flavoring. Will add an additional 1/2 tsp. next time I make it. Very cream and rich. Do not need to eat many! Also, added a pinch of salt as I usually do when making candies, fudge, etc. Thanks for sharing the recipe with us!
Reviewed on Dec. 11, 2010 by kpwill
I have made this over and over and the one time I was able to not have it turn out grainy I won first place in a contest. I can't figure out what I did different and why it is always grainy for me. (We still love the taste.)
Reviewed on Jan. 19, 2010 by ineza
when not get marshmallow creme can be subtitued for fresh marshmallow and how many is may to use
Reviewed on Dec. 23, 2009 by pvbs35
This fudge is A-MAZING!!!
Reviewed on Dec. 09, 2009 by bakergirl83
This recipe is AWESOME! The first time I made it and took it for my bowling league team, they were all in ecstasy! As word spread up and down the lanes, the fudge disappeared a lot faster. I get frequent requests to make this fabulous fudge!
Reviewed on Apr. 03, 2009 by sandra stevens
Made this fudge for Easter treats. Everyone loved it!!! This will be a keeper in my recipe box.
Reviewed on Jan. 07, 2009 by aprilm
Here's a little tip folks. Do not try to make this fudge in thick squares. They need to be thinner like in the picture. Otherwise it crumbles when you cut it.
Reviewed on Nov. 28, 2008 by zucchini lady
this will definately be on my list for making this Christmas!Can't wait to try it! Thanks for sharing!
this will definately be on my list for making this Christmas!
Can't wait to try it! Thanks for sharing!
Reviewed on Oct. 07, 2008 by joyriver
People at work start asking me in September if I'll make sure to include it with my Christmas goodies! Very creamy and rich.
Reviewed on Dec. 23, 2007 by judyburris
thank you this is sooooooo good
this candy is so good , it like eating ice cream bars in the summer time
Reviewed on Dec. 20, 2007 by melraschke
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