Marbled Orange Fudge Recipe
- 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
- 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.
1 piece: 109 calories, 3g fat (2g saturated fat), 7mg cholesterol, 12mg sodium, 20g carbohydrate (15g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Reviews for Marbled Orange Fudge
"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."
"I.found it tasted better each day it was in the refrigerator. Great flavor and easy to make."
"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."
"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?"
"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!"
"best fudge ever"
"loooooved this. tasted like a 50/50 bar!"
"Made this for Christmas and it turned out perfect and was delicious, grandchildren loved it."
"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"
"This is so good!!! Tastes like the 50 50 ice cream bars!!!"
"very orange-y. Family loved it."
"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."
"tnks you for answering my question"
"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."
"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!"
"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.)"
"when not get marshmallow creme can be subtitued for fresh marshmallow and how many is may to use"
"This fudge is A-MAZING!!!"
"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! UPDATE: The only change I made to this was using 4 t. of orange extract. Nothing needs to be added to this recipe. I've seen other reviews that say they have had trouble with crystalization. As long as you continually stir and scrape the sides of the pan you won't have that issue. It is easiest to put the marshmallow creme and chips together in a large separate bowl before you start then pour the hot sugar mixture in and stir until smooth."
"Made this fudge for Easter treats. Everyone loved it!!! This will be a keeper in my recipe box."
"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."
"this will definately be on my list for making this Christmas!Can't wait to try it! Thanks for sharing!"
"People at work start asking me in September if I'll make sure to include it with my Christmas goodies! Very creamy and rich."
"thank you this is sooooooo good "
"this candy is so good , it like eating ice cream bars in the summer time "