I have a long history of fudge disasters. Too soft, dry, hard, crumbly–you name it. It really doesn’t even matter what kind of fudge we are talking about. I’ve even somehow managed to mess up “no fail fudge” recipes. =) Jordan bought me this awesome digital thermometer for my birthday last year and I thought for sure I could have consistently good results now. I spent hours reading about all the different types of fudge and about the science of sugar crystallization, but I think some people just have ‘the touch’, because I’ve still had a few bad batches even with my awesome thermometer. I had given up trying for a while and decided I’d just buy my fudge from Forbus (chocolate peanut butter is the best). =) It had probably been close to a year since I had tried to make any fudge, but a couple days ago I stumbled across this recipe for orange fudge and decided I’d try again. It actually turned out great–smooth and creamy! If you want, you can make it orange and white swirl (which would have been prettier) but I was lazy and just made it solid orange. It would be a perfect snack to eat while you’re watching the next UT game. Enjoy!
Orange Creamsicle Fudge
1-1/2 sticks (3/4 cup) 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
1. Spray 9×13 pan with nonstick spray.
2. In a large heavy saucepan, combine the sugar, cream, and butter over medium heat.
3. Continually stir the mixture until the butter melts and the sugar dissolves.
4. Brush down the sides with a wet pastry brush.
5. Bring the mixture to a boil, and once it starts boiling, stir continuously until it reaches 234 degrees.
6. Remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips.
7. Stir until the white chocolate has melted and the fudge is completely smooth.
8. Working quickly, pour about a third of the white fudge into a bowl and set aside.
9. 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
10. Pour the orange fudge into the prepared pan and spread it into an even layer.
11. 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.
*adapted from Group Recipes
