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Marbled Orange Fudge

This decadent treat doesn't last long at our house. The Creamsicle flavor of this soft fudge brings on the smiles. 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
    about 2-1/2 pounds


  • 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


  • Grease a 13x9-in. pan with 1-1/2 teaspoons butter; set aside.
  • 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.
  • 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.
Nutrition Facts
1 piece: 109 calories, 3g fat (2g saturated fat), 7mg cholesterol, 12mg sodium, 20g carbohydrate (15g sugars, 0 fiber), 0 protein.

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  • Leigh
    Sep 12, 2020

    When it says “cup” what size is a cup???

  • Jessica
    Mar 27, 2019

    So delicious and creamy. Highly recommend making these.

  • angela32
    Dec 18, 2018

    I love this fudge recipe. I didn't use the food coloring, but that's a personal preference....of course, it didn't change the taste, just the appearance. So good if you love that creamsicle flavor combo!

  • Becky
    Oct 30, 2018

    Easy to make and delicious I just added a little more orange extract and I used food paste in mine but very good kid's love it and well I've fixed it several times and hasn't failed me yet

  • keepinyouinstitches
    Sep 26, 2016

    No comment left

  • wild_violet1964
    Mar 24, 2016

    I had this recipe crystallize on me once (had success before) then I fallowed nutfudge's advice in previous comments. Cutting down sugar to 2 cups and washing down sides during cooking. It has turned out each time. Everyone really likes this fudge.

  • abashu
    Dec 24, 2015

    I.found it tasted better each day it was in the refrigerator. Great flavor and easy to make.

  • Chestarr
    Dec 16, 2015

    Loved this. I did add a bit of vanilla to the white mixture to offset the orange part. This will definitely be going in the holiday rotation. I'm thinking of adding some orange zest next time, too.

  • carolynstowers
    Nov 24, 2015

    I made the fudge today. It's just ok. I think the recipe needs salt added. I gave this fudge a 5 star because, it came out perfect. Maybe, I just don't like orange fudge?

  • jm2013
    May 12, 2015

    My employer had a 'Top Chef' competition for our Open House where we invited our customers and vendors out to enjoy some food and gathering. I wanted to make something that would win. Lo & behold, I was right! Taste of Home was right! I won the competition and a great big trophy!! I knew I loved this magazine, the site, and everyone associated with Taste of Home!! Thank you!