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).
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.
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.Print
Orange Cream Fudge
- 3/4 cup butter (1 1/2 sticks or 12 tablespoons, cut into pieces)
- 3 cups granulated sugar
- 3/4 cup heavy whipping cream
- 1/2 teaspoon salt
- 1 ounces package white chocolate chips (10-12 , whichever you can find)
- 1 ounces jar marshmallow cream (7)
- 1 tablespoon orange extract
- Red & Yellow Food Coloring
- Line an 8×8″ or 9×13″ baking pan with foil (the smaller pan with result in taller pieces, the larger size will result in thinner pieces). Spray with cooking spray.
- 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.
- 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.
- 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.
- 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:
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- Mexican Spiced Hot Chocolate by My Catholic Kitchen
- Pomegranate-Ginger Champagne Cocktail by The Little Ferraro Kitchen
- Kletzenbrot – Christmas Fruit Bread from Tyrol by Masala Herb
- Spiked Butterscotch Hot Chocolate by Dizzy Busy and Hungry
- Frozen Mint Cookie Pie by The Messy Baker
- Stuffed Nut Roll Cookies by Rants From My Crazy Kitchen
- Irish Cream Tiramisu by Cooking In Stilettos
- Lemon Sandwich Cookies by Try Anything Once Culinary
- Orange Creamsicle Fudge by Home Cooking Memories
- Stained Glass Window Cookies by Like Mother Like Daughter
- Eggnog and Cranberry Thumbprints by The Dutch Baker’s Daughter