Orange Creamsicle Fudge

Orange Creamsicle Fudge is a bright & cheerful fudge candy that is great for holidays, such as Christmas or Easter.  Its delightful flavor will remind you of frozen orange & cream bars (such as Creamsicles or 50/50 bars).

Orange Creamsicle Fudge is a bright & cheerful fudge candy that will remind you of frozen orange & cream bars (such as Creamsicles or 50/50 bars).

Of all the treats during the holidays, the one I usually avoid the most is fudge. It’s not that I don’t like fudge, but it’s just that it’s sooo sweet. I’ll eat a piece or two, but I would be much happier sticking with cookies. Or other candies. But, my family? Most of them think fudge is the best thing ever. So, I make a variety or two and they are happy. And when they’re happy, I’m happy and it’s a win/win.

Orange Creamsicle Fudge

All this was until I tried Orange Cream Fudge. I can’t even remember who gave it to us, but it was on a plate of assorted treats years ago. I loved the colors of it, and when I took a bite, I had the instant flavor of one of my favorite frozen treats: Orange Creamsicles. Or 50/50 Bars, as we’ve also called them. Now this was my kind of fudge! Yeah, it’s still sweet. So sweet. But that’s ok in this case.

It’s a fairly easy fudge to make. The “hardest” part is getting a nice orange color, but it’s really not that difficult as long as you you add only small amounts of food coloring and don’t go crazy adding a bunch of red food color into it. Speaking of the orange color — while I make this fudge for Christmas, it’s also great at Halloween and I think it’s lovely around Easter time too.

Orange Cream Fudge
  • ¾ cup butter, cut into pieces (1½ sticks or 12 tablespoons)
  • 3 cups granulated sugar
  • ¾ cup heavy whipping cream
  • ½ teaspoon salt
  • 1 package white chocolate chips (10-12 ounces, whichever you can find)
  • 1 jar marshmallow cream (7 ounces)
  • 1 tablespoon orange extract
  • Red & Yellow Food Coloring
  1. Line an 8x8" or 9x13" baking pan with foil (the smaller pan with result in taller pieces, the larger size will result in thinner pieces). Spray with cooking spray.
  2. In a large saucepan, combine butter, sugar, whipping cream, and salt and heat over medium heat. Stir frequently until sugar is dissolved. When mixture comes to a boil, continue stirring for 4 minutes. Remove from heat and stir in chocolate chips and marshmallow cream. Stir until both are melted and mixture is smooth.
  3. Remove 1 cup of mixture and set aside. To the larger amount of mixture, stir in the orange extract and food coloring needed to achieve an orange color. Pour mixture into prepared baking dish.
  4. Place small spoonfuls of the reserved mixture on top of the orange mixture. Drag a butter knife through the white mixture spoonfuls and through the orange mixture to create a marbled look.
  5. Cover and refrigerate until set. Cut into squares to serve.
--Adapted slightly from Taste of Home

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

Like this post?
Subscribe to the free Home Cooking Memories Newsletter!


  1. says

    I need some orange cream fudge! I am a fudge lover because I love the sweets in a very big way. This is going on my to do list! Orange creamsicle is a flavor that I don’t get all excited about when I hear it but I go bonkers when it’s right in front of me!

  2. Cathy says

    I thought this would have some orange flavoring in it, not just color. You can make this with any color. How about batches of red and green for Christmas?

    • says

      Hi Cathy,
      It actually does have orange flavoring it in — 1 tablespoon orange extract. You could certainly substitute that with another extract and, if you wish, make this fudge other colors.

  3. Dana T says

    followed recipe exactly…it turned into a big grainy lump…any clue as to what happened? I was so excited because my bonus daughter would love it but probably not so much now….expensive science experiment that was a mess…but on plus side, my kitchen smells like Florida!!!

    • says

      Hi Dana, it’s hard to say exactly. A grainy fudge could be because the sugar was not been fully dissolved when cooking or the mixture was stirred after the sugar was dissolved while waiting for it to boil. Sugar crystals forming on the sides of the inside of the pan could be an issue — while I don’t find the need to do this, some recommend brushing the sides down with water with a pastry brush after dissolving the sugar, when you are waiting for it to boil. It could have also been stirred too early, before the temperature had dropped down enough (after it was removed from the heat). While I can’t tell you exactly, here is an article that might be good to save: How To Save a Botched Batch of Grainy Fudge


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: