Orange Creamsicle Fudge Food

MARBLED ORANGE FUDGE

Steps:

• Grease a 13x9-in. pan with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth., Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.

MAKEOVER MARBLED ORANGE FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth., Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

ORANGE CREAMSICLE FUDGE

Steps:

• Line a 9x13-inch baking dish with parchment paper.
• In a large saucepan, over medium heat, mix sugar, butter, and evaporated milk.
• Bring mixture to a boil and leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
• Remove from heat and stir in white chocolate chips until melted and thoroughly combined.
• Beat in marshmallow fluff. Then, reserve 1 cup of the mixture and set aside.
• Add in the orange extract and food coloring and pour into the prepared pan.
• Working quickly, dollop the reserved mixture over the top and swirl with the back of a knife.
• Allow fudge to cool and set for about 2 hours before cutting.

ORANGE DREAMSICLE FUDGE RECIPE - (4.3/5)

Steps:

• Line a 9x13" pan with foil and coat with cooking spray. Set aside. In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth. Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set. Store in an airtight container in the refrigerator. Cut into 1 inch squares.

ORANGE CREAM FUDGE

Steps:

• Grease a 9 x 13 inch pan.
• In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
• To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
• Chill for 2 hours, or until firm, and cut into squares.

ORANGE CREAMSICLE SWIRL FUDGE

Steps:

• Grease 13x9-inch pan with 1 1/2 teaspoons of butter or margarine.
• In heavy saucepan, combine sugar, cream, and butter. Stir while cooking on low heat until sugar is dissolved. Bring to boil while stirring, 4 minutes.
• Remove from heat; stir in chips and marshmallow cream until smooth. Set aside 1 cup of this mixture. Add orange extract and food colorings to remaining mixture; stirring until blended.
• Pour into the greased pan. Drop the remaining 1 cup mixture by tablespoons, over the top; swirl with a knife.
• Cover and chill until it has set. Cut into squares.

CREAMSICLE FUDGE

Steps:

• Line an 8x8 pan with foil. Spray with nonstick spray.
• In a medium-size saucepan over low heat melt the white chocolate chips with the sweetened condensed milk and the butter until smooth and creamy.
• Add the 1 teaspoon of orange extract and taste and adjust if you want more orange flavor.
• Remove 1 cup of the mixture to a medium bowl. This will remain white.
• To the fudge remaining in the pan add the food coloring to the desired orange color. I used Wilton gel yellow and red.
• Pour the orange fudge into the prepared pan and level it out.
• Drop the white fudge by spoonfuls in a random pattern onto the orange fudge.
• Using a knife or wooden skewer make swirl patterns.
• Refrigerate uncovered for 3 to 4 hours until set.
• Remove the fudge from the pan and peel the foil back. Cut into squares to serve!

ORANGE WHITE CHOCOLATE FUDGE

Steps:

• Prepare an 8x8 pan by lining it with foil and spraying the foil with a light coating of nonstick spray.
• Slice the butter into small slices (so it melts faster), and put the chips, milk, and butter in the top of a double boiler, and set it to medium heat.
• If you don't have a double boiler, you can put a small amount of water in a pot, and place a bowl (I use a glass bowl) on top of the pot (but don't let the water touch the bottom of the bowl as the water boils).
• Slowly let the mixture melt and combine, stirring occasionally. It takes a little time and a little patience, especially if you REALLY love fudge!
• Once all the chips are melted, pour ONLY HALF of the mixture into the prepared pan.
• Working fairly quickly, so the bottom half that you just poured out doesn't set, go ahead and add the extract and food coloring to the remaining fudge mixture that is left in the double boiler.
• Stir well to make sure food colorings and extract are combined, and pour on top of white mixture in prepared pan.
• Shake the pan a little if you need to, to make sure the fudge is all the way to the edges, then take a knife and slowly swirl it through the fudge to make -- you guessed it - a swirly design! (Do this slowly, if you go too fast, you'll get air bubbles in your fudge.).
• Let set on the counter, if the kitchen is cool enough, and transfer to fridge to fully harden. Because of the butter content, it will become quite soft at room temperature. To lessen this, the amount of butter can be reduced (or even eliminated, I'm told, though I've never eliminated it myself).

ORANGE CREAMSICLE FUDGE

Steps:

• Line a 9 inch square pan with "Release" foil or line with regular foil and spray 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°F
• Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow crème.
• Stir well with a wooden spoon -- mixture might look slightly stretchy and unappetizing, but don't worry, it will smooth out.
• Remove 1 cup of mixture and set aside.
• Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl.
• Stir until it reaches a lovely orange hue.
• Adjust colors if needed.
• Pour orange mixture into prepared pan. Pour or spoon white mixture on top.
• Drag a knife through both to make swirls.
• Using a sheet of foil, press down slightly to smooth top.
• 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.

CREAMSICLE FUDGE

Steps:

• Combine the white chocolate chips and the can of vanilla frosting in a large, microwave-safe bowl. Microwave for 1 minute and 30 seconds at 70 percent power. Stir the mixture. The chips should be about half to three-quarters melted. Use the residual heat to completely melt the chocolate.
• Stir in orange extract.
• Spoon a third of the mixture into a separate bowl. Color the remaining mixture in the large bowl with orange food coloring. Keep adding a few drops at a time and stir well until desired shade is achieved.
• Prepare an 8-inch or 9-inch square baking pan by lining with greased parchment paper or non-stick foil. Scrape the orange mixture into the prepared pan. Spoon the remaining, white mixture over the top of the fudge. Use an off-set spatula or butter knife to swirl the fudge, being careful not to mix the orange and white together too much.
• Chill in the refrigerator for several hours until well set. Lift the fudge out of the baking pan and cut into square.

ORANGE CREAMSICLE FUDGE

Steps:

• Gather the ingredients.
• Prepare a 13 x 9-inch baking dish by lining it with aluminum foil and spraying foil with nonstick cooking spray .
• In a large heavy saucepan , combine butter, sugar, and heavy cream over medium heat.
• Continually stir mixture until butter melts and sugar dissolves. Brush down sides with a wet pastry brush .
• Bring mixture to a boil and insert a candy thermometer . Cook candy until it reaches 240 F on thermometer, which should take about 4 to 5 minutes.
• After candy reaches 240 F, remove pan from heat and immediately stir in white chocolate chips and marshmallow cream . Stir until white chocolate has melted and fudge is completely smooth.
• Working quickly from this point forward, pour about 1/3 of the white fudge into a bowl and set aside.
• To remaining fudge, add orange extract and orange food coloring to desired flavor and color. Stir until it is a smooth, even color.
• Pour orange fudge into prepared pan and spread into an even layer.
• Drop white fudge over top by spoonful, then drag a table knife or toothpick through pan to create orange-white design of choice.
• Allow fudge to set at room temperature for 2 hours or in refrigerator for 1 hour.
• To cut, lift fudge out of pan using foil as handles. Use a large sharp knife to cut fudge into small 1-inch squares (about 35 pieces).

ORANGE CREAMSICLE FUDGE

Steps:

• 1. Line a 13 X 9 pan with foil. Spray with nonstick cooking spray. Mix your food coloring together (yellow and red) to make orange for use later.
• 2. In a large heavy saucepan combine the sugar, cream and butter over medium heat. Stir continuously till the butter and sugar melt. Brush down the sides with a wet pastry brush to keep the candy from crystallizing.
• 3. Bring the mixture to a boil. Make sure you stir continuously so fudge won't scorch. Boil for 4 minutes. Remove pan from heat and stir in marshmallow cream and white chocolate chips until smooth. Quickly poor 1/3 of the fudge into a separate bowl. To the remaining fudge, add your orange food coloring and orange extract. Mix quickly because your fudge will start to set up on you. Poor into prepared pan. Spoon white fudge from bowl and drop into orange fudge. Take knife and swirl fudge to look pretty and even.
• 4. Allow the fudge to set for 2 hours at room temperature or 1 hour in the refrigerator. To cut pull out of pan by the foil and peel off foil. Cut in 2 inch squares and keep in airtight container in the refrigerator. If serving at party bring to room temp.

CREAMY ORANGE FUDGE

Steps:

• Beat cream cheese into melted chocolate until well blended. Beat in confectioner's sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.

ORANGE FUDGE

Steps:

• Heat milk in double boiler.
• Caramelize 1 cup sugar in deep heavy saucepan.
• Stir in orange juice and hot milk.
• Stir in remaning sugar and orange rind.
• Cook, stirring often,to soft ball stage.
• Remove from heat and add margarine.
• When cool, beat until creamy and stir in nuts.
• Pour outon greased platter and cut into squares.