Creamsicle Fudge/ Marbled Orange Fudge

This was a hit at the Women of Faith Tea on May 1, 2011. All the fabulous flavor of a Creamsicle, without the tooth sensitivity! Delicious!!!

By Sue Ellen Krupa

This recipe is from Quick Cooking with some modifications.

3/4 c butter (no substitutes)

3 c. sugar   

3/4 c. whipping cream  ( I use evaporated milk) 

1 package (10-12 oz.) white or vanilla chips

1 jar (7oz.) marshmallow creme

3 t orange extract   

12 drops yellow food coloring   

5 drops red food coloring

Line a 9x12 pan with parchment paper, or grease with butter. In a heavy sauce pan, combine the sugar, cream,and butter. Cook and stir for 4 minutes. Remove from heat: stir in chips and marshmallow creme until smooth. (I pour my boiling sugar mixture into a mixing bowl, add my chips and marshmallow fluff and mix it at high speed with my mixer.)

Remove one cup and set aside. Add orange extract and food colorings to remaining mixture: mix until blended. Pour the orange mixture into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over top. Cut through mixture with a knife to swirl. Cover and refrigerate until set.

Yield about 2 1/2 pounds.