Creamsicle Fudge
Orange and vanilla swirled fudge
Servings: 25 pieces
Equipment
- 8x8 pan
- Saucepan
- Heat-proof mixing bowl
- handheld mixer if you have one; if not, a spoon or spatula will work
Ingredients
- 7 oz container Marshmallow Fluff about 2 cups
- 12 oz vanilla melts or chopped vanilla candy coating about 2 cups
- 1 ½ cups sugar
- ¾ cup cream
- 1 ½ sticks butter
- ½ teaspoon Kosher salt
- ½ teaspoon orange extract
- orange food coloring
Instructions
- Line an 8×8 pan with wax paper, wax side up.
- Put candy melts and Marshmallow Fluff into a heat-proof mixing bowl and set aside.
- In a large saucepan over medium-high heat combine sugar, cream, butter, and salt.
- Bring to a boil and boil for 5 minutes, stirring constantly.
- Pour the hot mixture over the marshmallow and candy coating.
- Beat with electric mixer until smooth.
- Split the mixture into two bowls.
- Add orange extract and food coloring to one bowl.
- Alternate pouring the vanilla and orange mixtures into the pan.
- Using a butter knife, swirl through the pan creating a marbled effect with the batter.
- Chill until set, about 4 hours.
- Cut into cubes and enjoy!
Notes
When swirling the fudge, be sure the knife goes down to the bottom of the pan so that all the layers are swirled and not just the top!