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Thursday, August 16, 2012

Orange Creamsicle Fudge

When I think of my childhood, I can't help but think about sitting around eating some Creamsicle's!  The yummy orange ice-cream with a white, not quite frozen, cream filling! It makes my mouth water just thinking about it :) How about a wonderful little recipe for Creamsicle Fudge! A new twist to the same yummy taste! 

(This would be good in Kids lunches or for Snack. You could even take a whole batch to your child's class and let all the kids enjoy!)

Orange Creamsicle Fudge


  • 6 -ounces (1.5 sticks) butter 
  • 2- cups granulated sugar
  • 3/4- cup heavy cream 
  • 1- package (12 oz) white chocolate chips 
  • 1- jar (7 oz) marshmallow cream (or fluff) 
  • 1- tablespoon orange extract 
  • orange (or a combination of red and yellow) food coloring 


  • Prepare a 13x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  • In a large heavy saucepan, combine the sugar, cream, and butter over medium heat.
  • Continually stir the mixture until the butter melts and the sugar dissolves.
  • Brush down the sides with a wet pastry brush.
  • Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.
  • After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips.
  • Stir until the white chocolate has melted and the fudge is completely smooth.
  • Working quickly, pour about a third of the white fudge into a bowl and set aside.
  • To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth
  • Pour the orange fudge into the prepared pan and spread it into an even layer.
  • Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls. You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.
  • Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour.
  • To cut, pull the fudge out of the pan using the foil as handles.
  • Use a large sharp knife to cut the fudge into small 1-inch squares.
  • You can store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week
  • Bring it to room temperature to serve.


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