Indulge in the dreamy, nostalgic flavors of Orange Creamsicle Fudge, a treat that combines creamy richness with a burst of citrusy sweetness. Each bite melts in your mouth, offering a velvety texture and a perfect balance of tangy orange and smooth vanilla. With just 10 minutes of cooking time and a little patience, you’ll create a dessert that’s as delightful to make as it is to savor.
This fudge is a crowd-pleaser, blending the comforting creaminess of traditional fudge with the refreshing zest of orange. The vibrant flavor and soft, melt-in-your-mouth texture make it irresistible. Whether you’re gifting it or enjoying it yourself, this treat is a quick, easy way to brighten any day with a touch of sunshine.
Ingredients for Orange Creamsicle Fudge
- 3 cups sugar (granulated white sugar works best)
- ¾ cup butter (unsalted, softened)
- ⅔ cup heavy cream (or substitute with full-fat coconut cream for a dairy-free option)
- 7 ounces marshmallow creme (or substitute with 2 cups mini marshmallows)
- 11 ounces white chocolate chips (high-quality chips melt better)
- 3 teaspoons orange extract (adjust to taste; substitute with orange zest for a less intense flavor)
- 10 drops orange food coloring (gel-based works best for vibrant color; optional for a natural look)
Step-by-Step Instructions
- Prepare the pan: Grease a 9×13 inch glass baking dish with butter or non-stick spray. Set aside.
- Cook the sugar mixture: In a medium saucepan over medium heat, combine the sugar, butter, and heavy cream. Stir constantly until the mixture reaches the softball stage (235°F). Use a candy thermometer for accuracy. This should take about 10 minutes.
- Boil and stir: Once at 235°F, let the mixture boil for 3 minutes while stirring continuously. Remove from heat.
- Add marshmallow and chocolate: Stir in the marshmallow creme and white chocolate chips until fully melted and smooth. The mixture should be glossy and well combined.
- Reserve some mixture: Scoop out 1 cup of the mixture and set it aside in a separate bowl.
- Flavor and color: Add the orange extract and food coloring to the remaining mixture in the saucepan. Stir until evenly distributed and the color is vibrant.
- Layer the fudge: Pour the orange mixture into the prepared pan. Smooth the top with a spatula. Drizzle or spoon the reserved white mixture over the top. Use a knife to swirl the two layers together for a marbled effect.
- Chill and set: Refrigerate the fudge for 2 hours or until firm. Once set, cut into squares and serve. Store leftovers in an airtight container in the fridge.
Swirl It Right: Perfecting the Marbled Look
To achieve that beautiful marbled effect, make sure your reserved white fudge mixture is slightly cooled but still pourable. Use a butter knife or toothpick to gently swirl the white mixture into the orange base in a back-and-forth motion. Pro tip: Avoid overmixing—just a few swirls will create a stunning contrast!
Storage Secrets: Keeping Your Fudge Fresh
Store your Orange Creamsicle Fudge in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks. For longer storage, wrap individual pieces in wax paper and freeze for up to 3 months. Let it come to room temperature before serving for the best texture.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the marbling step and simply layer the white fudge mixture on top of the orange base. Alternatively, use pre-measured ingredients like mini marshmallows instead of marshmallow creme to speed up prep. Quick chill tip: Pop the fudge in the freezer for 30 minutes to set faster!
Recipe Variations: Mix It Up!
Try swapping the orange extract for lemon or lime extract for a citrus twist, or use vanilla extract and pink food coloring for a strawberry creamsicle version. For a nutty crunch, fold in ½ cup of chopped almonds or pecans before pouring into the pan. Get creative and make it your own!
Equipment Essentials: Tools You’ll Need
Make sure you have a candy thermometer to accurately measure the softball stage (235°F). A silicone spatula works best for stirring the fudge mixture, and a 9×13-inch glass pan ensures even cooling. For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.
Orange Creamsicle Fudge
Ingredients
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup heavy cream
- 7 ounces marshmallow creme
- 11 ounces white chocolate chips
- 3 teaspoons orange extract
- 10 drops orange food coloring
Instructions
- Grease a 9 x 13 inch glass pan.
- In a saucepan over medium heat combine the sugar, butter, and heavy cream. Heat to the softball stage which is about 235 degrees℉, stirring constantly. Then stir for about 3 minutes while boiling.
- Remove from heat and stir in the marshmallow creme and white chips. Stir until the white chips are well blended and melted.
- Reserve 1 cup of the mixture and set aside in another bowl.
- Add orange extract and food coloring to the remaining mixture left in the saucepan. Stir well and pour into the greased 9×13 inch pan.
- Then pour or drizzle the reserved white mixture that you set aside over the orange fudge. With a knife swirl it into the fudge back and forth.
- Refrigerate until set, about 2 hours. Then cut into squares and serve.