Creamsicle Fudge Recipes

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.

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.

Steps:

• Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and 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 extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Line a 9x13" pan with foil and coat with cooking spray. Set aside. In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth. Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set. Store in an airtight container in the refrigerator. Cut into 1 inch squares.

Steps:

• Line a 9 inch square pan with "Release" foil or line with regular foil and spray with cooking spray.
• Place marshmallow crème and white chips in a large mixing bowl.
• Combine sugar, cream and butter in saucepan.
• Turn heat to medium and cook, stirring once or twice, until mixture reaches 235°F
• Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow crème.
• Stir well with a wooden spoon -- mixture might look slightly stretchy and unappetizing, but don't worry, it will smooth out.
• Remove 1 cup of mixture and set aside.
• Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl.
• Stir until it reaches a lovely orange hue.
• Adjust colors if needed.
• Pour orange mixture into prepared pan. Pour or spoon white mixture on top.
• Drag a knife through both to make swirls.
• Using a sheet of foil, press down slightly to smooth top.
• Let cool to room temperature (about 40 minutes) then chill for one hour or until set.
• Lift fudge from pan using foil handles and using a large knife, score into squares.

Steps:

• Grease a 9 x 13 inch pan.
• 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.
• 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.

Steps:

• Prepare an 8x8 pan by lining it with foil and spraying the foil with a light coating of nonstick spray.
• Slice the butter into small slices (so it melts faster), and put the chips, milk, and butter in the top of a double boiler, and set it to medium heat.
• If you don't have a double boiler, you can put a small amount of water in a pot, and place a bowl (I use a glass bowl) on top of the pot (but don't let the water touch the bottom of the bowl as the water boils).
• Slowly let the mixture melt and combine, stirring occasionally. It takes a little time and a little patience, especially if you REALLY love fudge!
• Once all the chips are melted, pour ONLY HALF of the mixture into the prepared pan.
• Working fairly quickly, so the bottom half that you just poured out doesn't set, go ahead and add the extract and food coloring to the remaining fudge mixture that is left in the double boiler.
• Stir well to make sure food colorings and extract are combined, and pour on top of white mixture in prepared pan.
• Shake the pan a little if you need to, to make sure the fudge is all the way to the edges, then take a knife and slowly swirl it through the fudge to make -- you guessed it - a swirly design! (Do this slowly, if you go too fast, you'll get air bubbles in your fudge.).
• Let set on the counter, if the kitchen is cool enough, and transfer to fridge to fully harden. Because of the butter content, it will become quite soft at room temperature. To lessen this, the amount of butter can be reduced (or even eliminated, I'm told, though I've never eliminated it myself).

Steps:

• Grease 13x9-inch pan with 1 1/2 teaspoons of butter or margarine.
• In heavy saucepan, combine sugar, cream, and butter. Stir while cooking on low heat until sugar is dissolved. Bring to boil while stirring, 4 minutes.
• Remove from heat; stir in chips and marshmallow cream until smooth. Set aside 1 cup of this mixture. Add orange extract and food colorings to remaining mixture; stirring until blended.
• Pour into the greased pan. Drop the remaining 1 cup mixture by tablespoons, over the top; swirl with a knife.
• Cover and chill until it has set. Cut into squares.

Steps:

• 1. Prepare a 13x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• 2. 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.
• 3. Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.
• 4. 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.
• 5. 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.
• 6. 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.
• 7. 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.