Years ago, I searched the Internet for a recipe for “orange creamsicle fudge”. I’d seen it at a store in Fredericksburg, TX and wanted to duplicate it for my stepmother who loves the flavor combo of orange and vanilla. The recipe I found was a bit hard to decipher, but the end result was an orange fudge that my stepmother loved. I re-wrote the recipe a bit and posted it on Recipezaar. Some people raved about it and others thought it was too sweet. Today, I decided I’d try to revamp the recipe by making it clearer and cutting down on some of the sugar. I also changed the technique a bit. The new fudge is so much better than the old – it’s creamy and smooth has the right level of sweetness.
If you make it following these directions, please let me know how it turns out. This is the first time I’ve done it this way. I can’t wait to take this new and improved version to my step-mom on Christmas.
Note: The only thing to watch carefully is the temperature. I took mine off at 240. It left a brown burn film on the pan, yet the fudge didn’t taste the slightest bit burnt. I think I should have taken it off at 235 degrees F, so below I have revised it a bit. The new recipe is written below, but here’s a quick play-by-play.
After you’ve lined a 9 inch square pan with foil, you get your marshmallow chips and crème ready by putting them in a big bowl.
Next, you heat the sugar, cream and butter in a saucepan over medium heat.
When mixture reaches a good solid 235 degrees F., it looks like this….
…at which point you remove from heat and pour into bowl with chips and marshmallow creme. Stir well. Quickly scoop out a cup and set in a smaller bowl. Add orange extract and food colors to mixture in larger bowl. Stir until it reaches an orange hue, then pour it in the lined pan. Pour the white (the stuff you scooped out) over the orange and swirl the best you can. As you see, I kind of messed up with my food coloring and it was pink and white…not to mention grainy looking on top.
Ugly as it was, it seemed to be miraculously smoothing out. Just for fun, I brushed some orange food color over the top so people would be aware that it was orange flavor rather than cherry or strawberry.
I let it cool for about half hour, then chilled it for about an hour. Lifted it, scored it and wow! It’s great!
Here’s the recipe again.
Orange Creamsicle Fudge
7 oz marshmallow creme
12 ounces white chips (1 bag)
1 cup sugar
2/3 cup heavy cream
12 tablespoons butter (salted)
3 teaspoons orange extract
Some drops of red and yellow food color
Line a 9 inch square pan with foil and spray foil with cooking spray.
Place marshmallow crème and white chips in a large mixing bowl.
Combine sugar, cream and butter in saucepan. Turn heat to medium and cook, stirring once or twice, until mixture reaches 235 degrees F. Pour hot cream mixture into mixing bowl with chips and marshmallow crème. Beat a few times with a wooden spoon. Remove 1 cup of mixture and set aside. Stir orange extract and orange food coloring into mixture which remains in bowl.
Pour orange mixture into prepared pan. Pour white mixture on top. Drag a knife through both to make swirls. Let cool to room temperature (about 40 minutes) then chill for one hour or until set. Lift fudge from pan using foil handles and using a large knife, score into squares.
FYI. There’s a highly rated recipe for Marshmallow Fluff on Recipezaar. I haven’t tried it, but the recipe makes quite a bit and if you have the ingredients on hand, it might be worth a try.