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Orange Cream Fudge

Orange Cream Fudge

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    2 h 20 m
Betty from Ohio

Betty from Ohio

It is very easy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Grease a 9 x 13 inch pan.
  2. In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees 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.
  3. 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.
  4. Chill for 2 hours, or until firm, and cut into squares.
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Reviews

Jan
122

Jan

12/23/2007

This recipe was very good taste wise. I found a little trick, use confectioners sugar instead of the white grain sugar. It will make the fudge much creamier. It may take a little longer to set, however its worth the time because you get wonderful fudge with no cracks or grain texture.

nanato15
75

nanato15

12/14/2009

One reason fudge gets grainy is because it is rushed... When heating the sugar, butter and milk start on low heat (I use simmer setting) for about 12-15 minutes until sugar is throughly dissolved (put small amount on spoon, raise out of pan, let cool a couple of seconds and rub some between your thumb and forefinger, if you feel sugar it's not dissolved yet, keep stirring), once dissolved then raise heat to med-hi to bring to a boil. If you don't rush it you will not regret it. This is true with any flavor fudge!

gry
60

gry

7/28/2008

I read the reviews and some of you are having trouble with it turn grainy. In order to keep this from becoming grainy you will need to wrap a wet paper towel (or a wet cotton flour sack towel) around a fork and wash the sides of the pan down when you are boiling the syrup. The water that goes into the pan will not harm the syrup being made. This will keep sugar crystals from forming on the sides of the pan. The crystals will cause the syrup to sugar causing a grainy texture in the final product. Hope this helps. GRY

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