Orange Cream Fudge Recipe 455

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:

• 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 CREAM FUDGE RECIPE - (4.6/5)

Steps:

• Line a 13x9 inch baking pan with parchment paper; set aside. In a large saucepan stir together sugar and gelatin. Stir in whipping cream and salt. Add butter. Cook and stir over medium heat until sugar is dissolved and mixture begins to simmer. Remove from heat. Add the white chocolate, marshmallow crème, orange extract, vanilla bean paste, and nutmeg. Cover loosely and chill overnight. When fudge is firm, use parchment to lift it out pan. Cut into diamond-shape pieces. Top with cinnamon candies. Store, tightly covered, in the refrigerator up to 3 weeks.

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 CREAM FUDGE RECIPE - (4.5/5)

Steps:

• Using the 1 1/2 tablespoons, butter a 9 x 13-inch pan. Linda Spence recommends using a basic cookie sheet, with raised sides, instead of a 13X9-inch pan. The fudge is fairly thick in the 9X13-inch pan and difficult to cut. Tiny pieces like she served at the Guild meeting should suffice! In a medium saucepan over medium heat, combine sugar, cream and butter. On medium heat, bring to a boil, stirring often. Cook for about 4 minutes to soft ball stage, 234°F (112°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 FUDGE RECIPE - (4.4/5)

Steps:

• 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, cream, and butter 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, stir continuously for four minutes. After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips. 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.

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.