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Marbled Orange Fudge Recipe
Marbled Orange Fudge Recipe photo by Taste of Home

Marbled Orange Fudge Recipe

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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 events and get-togethers. —Diane Wampler, Morristown, Tennessee
TOTAL TIME: Prep: 30 min. + chilling
MAKES:48 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 48 servings


  • 1-1/2 teaspoons plus 3/4 cup butter, divided
  • 3 cups sugar
  • 3/4 cup heavy whipping cream
  • 1 package white baking chips (10 to 12 ounces)
  • 1 jar (7 ounces) marshmallow creme
  • 3 teaspoons orange extract
  • 12 drops yellow food coloring
  • 5 drops red food coloring

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.


  1. Grease a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside.
  2. In a large heavy saucepan, combine the sugar, cream and remaining 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.
  3. Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares. Yield: about 2-1/2 pounds.
Originally published as Marbled Orange Fudge in Quick Cooking September/October 2001, p29

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.

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Reviewed Dec. 25, 2014

"best fudge ever"

Reviewed Dec. 7, 2014

"loooooved this. tasted like a 50/50 bar!"

Reviewed Apr. 7, 2014

"Made this for Christmas and it turned out perfect and was delicious, grandchildren loved it."

Reviewed Apr. 23, 2013

"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 Mar. 27, 2013

"This is so good!!! Tastes like the 50 50 ice cream bars!!!"

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