Recipe: Orange Creamsicle Fudge

ORANGE CREAMSICLE FUDGE

"Swirls of sweet white chocolate fudge mixed with bright, fragrant orange-flavored fudge. Be sure to taste the orange fudge before pouring it into the pan and adjust the amount of flavoring to suit your taste, since the potency of different orange extracts can vary greatly."

2 cups granulated sugar
6 oz (1 1/2 sticks) butter
3/4 cup heavy (whipping) cream

1 (12 oz) package white chocolate chips
1 (7 oz) jar marshmallow cream (or fluff)
1 tablespoon orange extract
Orange (or a combination of red and yellow) food coloring

Prepare a 13x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

In a large heavy saucepan, combine the sugar, butter and heavy cream over medium heat. Continually stir the mixture until the butter melts and the sugar dissolves. Brush down the sides with a wet pastry brush. Bring the mixture to a boil, and once it starts boiling, insert a candy thermometer. Cook the candy until it reaches 240 degrees F on the thermometer, which should take about 4-5 minutes.

After the candy reaches 240 degrees F, remove the pan from the heat and immediately stir in the white chocolate chips and marshmallow cream. Stir until the white chocolate has melted and the fudge is completely smooth.

Working quickly, pour about a third of the white fudge into a bowl and set aside. 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.

Pour the orange fudge into the prepared pan and spread it into an even layer. 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.

Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour.

To cut, pull the fudge out of the pan using the foil as handles. Use a large sharp knife to cut the fudge into small 1-inch squares.

Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.