- 2-1/2 cups sugar
- 2/3 cup evaporated milk
- 1/2 cup butter, cubed
- 1 package (10 to 12 ounces) white baking chips
- 1 jar (7 ounces) marshmallow creme
- 3 teaspoons orange extract
- 12 drops yellow food coloring
- 9 drops red food coloring
- Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.
- Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set.
- Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2-1/2 pounds.
Reviews for Makeover Marbled Orange Fudge
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"This fudge would not set up. I even put it in the freezer and it's still real soft. I followed the directions to a T. Don't know what happened."
"Made this super quick (except for cooling)! Family absolutely LOVES this yummy orange fudge. Already asking for more!"
"I just got done with this recipe; first of all, I thought it looked adorable, with the colors and all, swirled in the pan. Then, I couldn't stand it anymore and snuck a corner out the pan: it was delicious, and didn't really need that long to set up; which worked out great because I needed that pan for another Easter dish. Thanks! I'm keeping this! Update: husband just got home and ate a bite: "tastes just like ice cream"."
"Very good, a little too sweet. I have been asked for the recipe. Next time I will use less sugar."
"Vary good fudge"