Ingredients
6 ounces butter
2 cups sugar
3/4 cup heavy cream
12 ounces white chocolate chips
7 ounces marshmallow cream, or fluff
1 tablespoon orange puree
Orange food coloring, as needed for desired color
Preparation
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 puree 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).
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How to store?
Store your orange creamsicle fudge in an airtight container in the refrigerator for up to one week.
PRODUCT IN THIS RECIPE:
Olivivero Orange Puree