Ingredients
- 7 ounces marshmallow creme
- 12 ounces white chocolate chips (1 bag)
- 1 cup granulated sugar
- 2⁄3 heavy cream
- 12 tablespoons salted butter
- 3 teaspoons orange extract
- 3 drops red food coloring
- 5 drops yellow food coloring (suggested)
Directions
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Line a 9 inch square pan with “Release” foil or line with regular foil and spray with cooking spray.
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Place marshmallow crème and white chips in a large mixing bowl.
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Combine sugar, cream and butter in saucepan.
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Turn heat to medium and cook, stirring once or twice, until mixture reaches 235°F
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Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow crème.
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Stir well with a wooden spoon — mixture might look slightly stretchy and unappetizing, but don’t worry, it will smooth out.
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Remove 1 cup of mixture and set aside.
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Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl.
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Stir until it reaches a lovely orange hue.
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Adjust colors if needed.
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Pour orange mixture into prepared pan. Pour or spoon white mixture on top.
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Drag a knife through both to make swirls.
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Using a sheet of foil, press down slightly to smooth top.
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Let cool to room temperature (about 40 minutes) then chill for one hour or until set.
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Lift fudge from pan using foil handles and using a large knife, score into squares.